This was made in a traditional Bordelais fashion, with extended fermentation on skins for over three-weeks with daily pump-overs, followed by 17 months in barriques, a high percentage of which were new.
Medium-bodied and impeccably crafted based on the quality of the gravelly tannins alone, this is modern day claret minus the obtrusive oak of modern day expressions.
Currant, tobacco, Yarra's stamp of green bean and some verdant hedgerow notes are carried long and wide by juicy acidity. Savoury, classy and pointed.