Description
The vines were hand tended and hand harvested from 6 different clones. The grapes were destemmed, then gently fermented and macerated for at least 20 days then drained and pressed to French oak barriques on full ferment yeast lees. Colour is rich ruby red. Lifted aromatic rose petal, wild raspberry and blackberry, cinnamon and nutmeg spice jump from the glass with lavender and earthiness following. The palate is spicy, with great length with minerality driving through the middle of the palate, showcasing the delicate ripe gypsum tannins that were gently extracted from the skins during ferment.
Awards
94 pts The Real Review
Cameron Douglas - 94 points
Candice Chow - 94 points
James Suckling - 92 points
Certifications
Alcohol
13.5%
Analytical data
dry
1.0 g/l residual sugar
5.78 g/l acidity
3.64 pH
Aromas
Aroma intensity: moderate
Fruit: moderate
Spice: moderate
Wood: moderate
Taste
Body: moderate
Tannins: soft