Complex, deep, dark fruits with rich choclate pudding and a tapenade savouriness. Earthy white truffle scent on the foam, the finely beaded softens the palate with a lingering fresh brioche finish.
ENJOY NOW TO 2029+
Grown at the lowest point of the Hentley Farm vineyard, along Greenock Creek's banks, its western aspect and surrounding gum trees cause cool air to settle and linger into the morning, making early morning temperatures 2-3 degrees cooler than the higher Shiraz blocks. This leads to a harvest that is 2-3 weeks later.
During primary fermentation, the destemmed fruit was combined with wet Viognier skins (3%). One-third fermented off skins in oak, while the remaining two-thirds were chilled and subjected to 1-2 pump-overs per day. After basket pressing, the wine was aged in French oak barrels (35% new, 65% old) for 25 months, undergoing natural malolactic fermentation. Secondary fermentation occurred in the bottle post yeast inoculation, followed by 12 months on lees.
Tech Analysis: Alcohol: 14.5% | pH: 3.59 | Acid: 6.8g/L | RS: <1.0g/L
