Barossa, Australia. The soil is shallow, pale loam over clay, dark loams with ironstone.
The grapes are placed uncrushed into steel fermenters. After fermentation, the skins are gently basket pressed, combining traditional methods with new technology. 100% matured
in French (20%) and American (80%) oak for 18 months.
Color: Deep red.
Bouquet: Dense lifted aromas of red berry fruit.
Taste: Soft and supple, yet elegant with plenty of upfront fruit. Hints of spice, pepper and vanillan oak. Beautifully balanced tannins derived from 18 months in American & French oak.
Delicious with rare, roast meats and tomato-based pasta dishes.