The grapes for this wine were once again picked from the Warramunda vineyard in Coldstream, Yarra Valley. The soils at the vineyard are typical for the Coldstream area being grey loam over clay with speckles sandstone throughout. The clone is "Bests Old Block" which typically gives a bright, precise red fruit spectrum with less dark fruit and spice than the typical Syrah clones of the Yarra Valley.
The grapes were picked on 17th March. Once the grapes arrived into the winery; the grapes were moved to fermenters as whole bunches for an 27 day fermentation. After pressing the wine was run to puncheons and hogsheads. Maloloctic fermentation was conducted in barrel and the wine was blended and bottled in February 2018 without filtration.
The appearance is vivid ruby. There are funky, flint-like aromas instantly, which then give rise to white pepper and fruit notes of cranberries, and blackberries. Choc-mint, violet, lavender and fresh leather show through along with subtle spice.
The palate is fleshy where white pepper, juniper, blue plum, cranberry and succulent Valencia orange are apparent. The tannin profile is gravelly and the finish is long with characters of freshly picked blueberry, violets and spice.
A vegan friendly food pairing would be salt and pepper tofu, roasted cauliflower and polenta chips.
The grapes were picked on 17th March. Once the grapes arrived into the winery; the grapes were moved to fermenters as whole bunches for an 27 day fermentation. After pressing the wine was run to puncheons and hogsheads. Maloloctic fermentation was conducted in barrel and the wine was blended and bottled in February 2018 without filtration.
The appearance is vivid ruby. There are funky, flint-like aromas instantly, which then give rise to white pepper and fruit notes of cranberries, and blackberries. Choc-mint, violet, lavender and fresh leather show through along with subtle spice.
The palate is fleshy where white pepper, juniper, blue plum, cranberry and succulent Valencia orange are apparent. The tannin profile is gravelly and the finish is long with characters of freshly picked blueberry, violets and spice.
A vegan friendly food pairing would be salt and pepper tofu, roasted cauliflower and polenta chips.