Classical cool climate pepper and spice with redcurrant fruit are apparent in the bouquet. The palate expresses the aromas together with some dark ripe berry fruit which are framed in gentle tannins and integrated French oak. The palate is lingering with balanced tannins and acidity.
The fruit is from low yielding vines (2.0 tonne/acre) planted in the Traawool Valley in the highlands of Central Victoria. The wine was fermented with a cultured syrah strain. Fermentation proceeded for 18 days and the cap was plunged twice a day, basket pressed and the wine was matured in new and used French oak for eighteen months. It was bottled unfiltered.
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