Description
Fruit for this wine was sourced from Mount Burrumboot Estate, north of Heathcote. Situated on an east facing slope on ancient Cambrian soil, rich in complex mineralogy, this specific terroir contributes to the intense, rich and earthy flavours of this wine.
Small batch fermentation, hand plunged twice a day, this wine was inoculated with an aromatic strain of yeast. This wine was allowed to undergo malolactic fermentation in stainless vats before being transferred into seasoned French hogshead and Barrique for 11 months.
This wine exhibits Aromas of Violets, spice and rich, ripe dark fruits. On the Palate, Plum, dark cherry & blackberry with soft silky tannins
A pleasure to drink now, this wine will also further develop up to 10 years in bottle.
Minimal Sulphites – Egg whites used in the finning process of this wine
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