Barossa, Australia. The grapes are grown in 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.