James Halliday - Published on 27 Jul 2015
Fermented for 10 days on skins, then 12 months in French hogsheads. Blackcurrant, bay leaf and oak spice aromas lead into a medium-bodied palate that introduces a jab of bitter chocolate alongside cabernet tannins; has length and focus, but needs time. 505 dozen made.
James Halliday - Published on 27 Jul 2015
Fermented for 10 days on skins, then 12 months in French hogsheads. Blackcurrant, bay leaf and oak spice aromas lead into a medium-bodied palate that introduces a jab of bitter chocolate alongside cabernet tannins; has length and focus, but needs time. 505 dozen made.
Product/Service Sold Out | No |
---|---|
En Primeur | No |
New Arrivals | No |
Wine Type | Red Wine |
Wine Style | Traditional |
Country | Australia |
Region | Barossa Valley |
Varietals | Cabernet Sauvignon |
Vintage | 2013 |
Bottle Size | 750ml |
Wine Points | 94 |