Plush crimson with vivid dark violet tones.
This aromatic Pinot Noir has classic Burgundian aromas of wild strawberry, liquorice, truffle and herbs. French oak adds hints of vanilla and clove to the complex and refined palate, leading to a velvet-soft, lingering finish.
This wine is light enough to enjoy with salmon or a mushroom risotto, but complex enough to serve with richer meats such as braised rabbit, duck or pork. It is also the perfect accompaniment to any assortment of cheeses.
Enjoy now, or cellar for up to 5 years.
|Date Bottled||November 2016|
|Residual Sugar||1.8 g/l|
Deep black cherry
A deep, black cherry hue with spicy plum and pepper, and the aroma of mixed berries lead to a full, rich palate. Sweet blueberries and mulberries flavours are underscored by subtle anise and nutmeg integrating with the savoury oak and supple tannins. The obvious fruit flavours are harnessed by the elegant structure, making for a refined and aromatic Shiraz, with delightful drive. The long, lingering powdery tannins deliver a seamless, smooth finish.
An elegant cool climate Shiraz that is superb drinking now, yet can be savoured over the next decade.
|Date Bottled||December 2015|
Rich cherry red.
Scents of plum, freshly baked fruit pie and haunting notes of nutmeg, aniseed and hints of white pepper. The lively palate is full of sweet, dark berries while subtle mint and chocolate contribute to the complexity, integrating with the savoury oak and supple tannins. A delightful drive and length with acid backbone deliver a smooth, seamless finish.
This Shiraz is perfect served with red meats such as BBQ lamb or wagyu beef, and with oily fish such as grilled tuna or roast salmon. It is also delicious with an array of Asian cuisine including Indian butter chicken or Singapore chilli crab.
Fantastic now, but will also age gracefully for years.
The Estate vineyard provides blending diversity with different clones and different aged vines from several blocks. Fermented in traditional small open top fermenters and hand plunged twice daily for to 10 days using a variety of yeasts. MLF was encouraged on skins and completed in tank prior to 15 months ageing in old and new French, American and Hungarian hogsheads. The inclusion of Viognier at fermentation and in the assemblage balances the wine’s spicy cool climate origins and accentuates the floral notes.
|Residual Sugar||0.0 g/l|
Blueberry, cassis, chocolate, hints of violets and subtle Pyrenees mint aromas lead to a rich palate of black currants and anise, incorporating the supple tannins and mocha from the well integrated French oak. Elegant and well structured, this wine will evolve superbly for many years.