Deep crimson in colour with a lifted bouquet of spicy wild berry fruits and dried Spring herbs. The palate is richly concentrated with a focused red fruit core surrounded by delicious, supple layered tannins.
An array of fermentation techniques were utilised, all involving extended skin contact and gentle hand-plunging. Each of the fermentations retained varying levels of whole-bunch fruit clusters from 5 to 50%, then after 20-25 days on skins each ferment was pressed into a mix of new (35%) and seasoned French oak hogsheads. After a maturation of 15 months the wine was blended, naturally clarified and bottled without finings or filtration.
Fruit from eight vineyards across the Barossa and Eden valleys, anywhere from 10-60% whole bunches depending on the batch, 3 weeks on skins and all French oak, 45% new. The wine stands out. Spice, fruit, pepper and wood smoke flavours explode onto the palate and ramp the seduction from there. It's both supple and fresh, but the fruit power is obvious. In short, it's really good.
96 Points Top Value Rated Campbell Mattinson James Halliday Wine Companion 2020