"The wine was fermented in a combination of stainless steel statics and traditional concrete open fermenters with header boards. Temperatures were allowed to reach 28C. Pump overs on the stainless-steel fermenters were performed four times-a-day and these were reduced toward the end of fermentation. Gentle pressing was performed by a combination of basket and bag press. Matured for eighteen months in French hogsheads. 18% in new and the balance in one to five year-old.
The aromas are powerful and delightfully elegant with dominating aromatics of cinnamon, clove, dark chocolate, black pepper and mulberry. The small amount of whole bunch fermentation provides a hint of spice that sits on top of the wine like a garnish.
The concentration and power are beautifully balanced with layers of blackberry, coffee bean and dark chocolate. The wine has serious grunt, while having a lovely drive of acidity that will support the wine as it ages long in to the future. It has all the hallmarks of a classic, rich Barossa shiraz with undeniable vibrancy and freshness." - Grant Burge
