The 2011 growing season was atypical for the ordinarily sun-drenched Barossa Valley. A cool and wet summer was instrumental in the approach to the winemaking, especially as these conditions are particularly challenging for Grenache.
Low yields, open canopies and hand sorting allowed inclusion of only the best fruit. Fermentation followed with 20% of the stems added back to the crushed fruit. Maturation took place in a combination of neutral oak vats and 10% new Burgundy barrels.
This wine is vivid in colour with aromatics of raspberries, lavender and white pepper. Tactfully presented oak supports a spicy, fennel tinged mid palate. Spicy fruit flavours are rapidly followed by crisp and deliberate tannins that only find true context with food.
Tasting notes and info pack.