The grapes were hand-picked and crushed to our 8 tonne open top stainless steel fermenters. The natural or ‘wild’ yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation. Fermentation and cap/skin management were controlled by the Yalumba-designed cap plunger. The result is a wine with excellent depth of colour, richness and complexity.
This wine is full depth red in colour with purple hues, displaying an aroma of brooding Barossa Cabernet with dark berried fruits, hints of mint and leafiness. The palate is full and stylish showing Shiraz sweetness and plumminess, but finishing with long fine tannins. Perfect now, but will certainly cellar over the next 5-10 years. A perfect food match with a roasted rack of lamb.
March & April 2006
Matured for 10 months in 20% new oak hogsheads (12% Hungarian, 4% each French & American), balance in older American, French and Hungarian hogsheads