Dark red with purple hues. A bouquet of black pepper and cinnamon followed by blackberry and dark chocolate. Vibrant red & blue fruits on the palate with characters of nutmeg and cloves. Silky tannins and long finish.
Winemaker Notes
Winemaker Notes
The fruit was handpicked into crates before destemmed into open fermenters and inoculated. The ferments were pumped over with aeration twice a day; temperature was held around 25°C. The wine was then pressed to Burgundian barriques for Malolactic fermentation, allowing a soft integration of the grape and oak tannins. The wine was blended, fined with egg whites and bottled after 18 months maturation.
Technical Notes
Vintage Notes
Vintage Notes
The growing season in Mount Barker saw favorable conditions throughout the year leading into vintage 2014. The consistent winter rainfall and solid rain events in October and November were very beneficial to recharging the soil profile. It was the driest summer since 1994 in the region however the dry grown Forest Hill blocks flourished. This ideal dry ripening period with low disease pressure, cool nights and moderate warm days provided excellent fruit quality across all varieties.
