DRINKING WINDOW: 5- 10 years
Leading up to the 2016 vintage a dry winter and early spring was relieved by 60mm of rain in the first week of November. Consistently warm conditions through late spring and early summer provided ideal ripening conditions with no disease pressure, also bringing expected harvest dates forward. Persistent heat through December and most of January were also followed by a 60mm rain event in the last week of January followed by a long spell of mild temperatures providing the vines with some much needed respite, slowing sugar ripening down and thus providing increased flavour development. Harvest dates mostly returned to normality and the balance of seed and flavour ripeness was the best I have seen since 2010.
This wine is a blend of 4 blocks from within our vineyard, all on the western side of the creek with variances in top soil depth, subsoil type, row orientation, and micro-climate. The top soil is predominately a red clay loam, and the subsoil varies from shattered limestone to salt & pepper siltstone and bluestone at depth. All vines are grown on their own roots.
The fruit was de-stemmed prior to fermentation, during which 2-3 pump overs a day were used to ensure that each wine achieved a full tannin structure. The majority of the wine was left on skins for 45 days before being basket pressed, settled overnight and racked to a combination of new (35%) and used (65%) barrels where it underwent natural malolactic fermentation. The wines were racked off lees and returned to oak to mature separately for the first 6 months before being blended and returned to oak, a total maturation period of 20 months.
Truffles, satsuma plum and cumin create a savoury, complex aromatic profile. The palate is refined and beautifully structured, with finely grained tannins carrying through to a long, elegant finish.
95 POINTS, HALLIDAY WINE COMPANION
"Well named - this is indeed quintessential Barossa Valley flavour and weight, blocking the way for anyone hoping to slip past without being noticed. The very long maceration of up to 65 days for some (unspecified) part of the blend has doubtless played a role, the new French oak another on the bouquet and palate alike."- JAMES HALLIDAY
