The wine displays mulberry and blackcurrant that mingle with some plums and gentle oak. With the palate the flavour of mix black fruits is further complicated with some earthy notes and some plum like flavours. All of this finishes with firm, slightly stringent but ripe tannins although is displays a velvety texture.
The Story
The fruit was from low yielding vines bio-dynamically grown in the Diamond Valley region of the Yarra Valley. The fruit was destemmed and crushed, inoculated with a natural yeast strain and allowed to macerate on its skins for tens days. The cap was plunged by hand twice per day. When fermentation was complete, it was basket pressed and transferred to new and used French oak barrels and allowed to mature for eighteen months. It was subsequently bottled unfiltered.
Gold Medal - French Australia Chamber of Commerce & Industry "Concours De Vins" 2003