The grapes were hand picked and crushed to our eight 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 and cap/skin management was controlled by the Yalumba designed cap plunger. The result is a wine with excellent depth of colour, richness and complexity.
A deep and dense red colour, this is a bright and distinctive wine with the aroma of mint, eucalypt, briary red fruits and violets coming through. It surprises on the palate, bursting with savoury fruit flavours of currants and plums, an elegant mouthfeel and finishing long and smooth with rich, bold, gravelly tannins and balanced acidity. This is a wine built to last and will cellar well for at least ten years.
14th & 29th March, 11th April 2006
Matured for 13 months in 41% new oak Hogsheads (French 23%, Hungarian 18%), 1-2 year old French oak Hogsheads (28%), 1-2 year old American oak Hogsheads (26%), 1 year old Hungarian oak Hogsheads (5%)