Hand-harvested and vinified in small open-top fermenters with 30% whole bunches. A total of 17 days on skins before being sent to predominately old, large, French-oak vats for 10 months.
Highly perfumed, vibrant and complex with prominent black-forest fruits, tapenade, all spice, terracotta, dark cocoa powder and tamarind.The palate of this wine is the most interesting element. The flavours lead you to think that it is quite light, but as you taste the wine, the power and intensity unfurls to reveal a density that carries the palate further.
If cellared properly, will go the distance for the next fifteen years, however, without question,it is ready to drink throughout the next few years while it is youthful and fragrant.
Consistently, a highly perfumed, vibrant and complex nose with prominent Nordic/Alpine berries, all spice, sandalwood and incense. A blue-fruited sense that slowly develops into violets. Super-fine tannins on entry and right through the centre of the palate carrying supple fruit to a very long finish. The closest resemblance to St Joseph achieved so far and a fitting tribute to the cooler style of Shiraz.
Effortless wine, this one. It’s all blue fruit, spice, lavender and grilled meat. Such perfume! (but savoury too). Svelte and spicy, medium-bodied at most, juicy blue and black fruit, intensity of small berries with fine silty, almost Turkish coffee tannin, black olive and dried herb on a long finish of poise and exotic scents. It’s a beauty.
95 points Gary Walsh winefront.com.au October 2020