Barossa, Australia. Brown, loamy sand to clay loam and sandy light brownish grey to dark grey brown soils.
The grapes are placed uncrushed into steel fermenters and spend 8 days on their skins before fermentation. Ageing takes place in medium toasted French oak for 18 months.
Color: Deep brick red.
Bouquet: Lifted cassis, currant, herbals and choc mint with dark berry fruit.
Taste: Flavors of plum, cherry and mint with smooth tannins and a long velvety finish. Firm and full bodied.
Ripe, rich and gently oaked. Very varietal.
Pair with roasted red meats, flavorful and hearty tomato based pastas, and strong-flavored cheese.