4.5 Stars - Platters Guile
Gold - Michaelangelo Awards
91 Points - Wine Mag
92 points - Gilbert et gaillard
- The bunches were destemmed onto the sorting table ensuring the removal of all stalks and retaining a whole berry component of 30% in the fermenter.
- The mash was then cold soaked overnight at 12 degrees Celsius.
- Fermentation was done in open stainless-steel fermenters at 24-28 degrees Celsius using a commercial yeast strain specifically suited to the cultivar.
- Pumpovers were done 3-4 times daily to extract flavour and tannins for structure.
- The mash was pressed immediately after primary fermentation was completed to avoid harsh tannin extraction.
- The wine was gravity fed to 225l French oak barrels after Malo-lactic fermentation.
- Maturation in 27% new, 44% second fill and 29% third fill French oak barrels lasted for 17 months and the wine was then lightly filtered prior to bottling.
Intense aromatics of dark plum, mulberry and liquorice with a hint of mint. A generously juicy midpalate is well cradled by ripe tannin and lingering pepper wood spice on the long finish.