Vineyards
Barossa, Australia. The grapes are grown in brown, loamy sand to clay loam and sandy light brownish grey to dark grey brown soils.
Winemaking
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.
Tasting Notes
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.
Food Pairing
Pair with roasted red meats, flavorful and hearty tomato based pastas, and strong-flavored cheese.
