The grapes were handpicked in early May, table-sorted and placed in a refrigerated container and transported to the Hunter Valley. The grapes were 70% destemmed/ 30% left as whole bunches and fermented in 2 tonne open pots for 10 days and allowed to get hot to extract colour and tannin. Gently pressed and matured in 30% new French oak for 12 months, sterile filtered and bottled.
Average rainfall and cool conditions in Tasmania provided for a long growing seasons, ideal for ripe fruit and tannin flavours, with most varieties harvested later than normal with excellent quality.
Cherry – red with violet hues.
Ripe cherries, dried meat and savoury spice.
Fresh red berry fruit core, silky tannins with great line and length.