Ruby red with some purple highlights. Vibrant, expressive nose of red...
Deep gold colour, very aromatic, with hints of stonefruit and...
This variety is not highly grown in the other vineyards of France. This...
On the nose, Meyer Lemon, passionfruit, grilled pineapple and guava....
Aromas of black plum, cherry, RHUBARB and hints of EARTH and loam....
Deep red with a purple hue on release. Creamy plum with blackberry and spice aromas. A medium to full bodied wine with a silky tannin backbone, a hint of spice and a grainy tannin finish.
|When to Drink||Now|
|Volume||75cl (Full Bottle)|
The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 22-25 degree Celsius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into French oak for maturation for up to 12 months.
A warm dry spring led to into similarly dry conditions in December and January. The warm weather brought harvest on in the first week of February. A couple of good rain events led to milder conditions and a long even ripening period and excellent flavour development. The wine from 2016 show typical Barossa warmth and generosity and should age well.
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