Select parcels of grapes (both Cabernet Sauvignon and Shiraz) were hand picked and crushed to our 8 tonne open top stainless steel fermenters. The balance of the vineyards were machine harvested and fermented in our larger static 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 was controlled by the Yalumba designed cap plunger, irrigating the wine over the skins or draining the wine away from the skins, then flooding back. The result is a wine with excellent depth of colour, richness and complexity.
A dense crimson red, this wine has distinctive characters of cedar, fresh spices and stalky redcurrants combine with black cherry fruits and black olives. The medium to full bodied palate is layered with sweet fruit compote and dark fruits. A richly concentrated wine wrapped in a fine package, complete with long, fine grainy tannins.Built to handle at least ten years in the cellar.
Food Suggestions: Match with char-grilled T-bone steak, chunky chips and hollandaise.
20th March to 1st April
Matured for 16 months in 32% new oak barrels (16% French hogsheads, 13% French barriques, 3% Hungarian hogsheads), 30% 1 year old French barriques, balance in older French barriques