1 April 2017
A long cool growing season in Werribee. A settled flowering led to good crop levels. Careful canopy management and crop thinning were required. A late summer with warm days and cool nights allowed fruit to reach is full flavour ripeness, while retaining good acid structure. Fruit thinning encouraged full tannin ripeness.
Carefully hand harvested fruit was picked in the cool of the morning to retain vibrancy. Fruit was hand-selected and then destemmed into small open fermenters, where wild yeast performed their magic. The wine was then pressed and left to rest 50% new French puncheons for 12 months before careful blending and bottling.
Dark red to black with a ruby hue.
Brairy spice, charcuterie, candied orange and plum fruits.
Satsuma plums and blackcurrant fruits explode onto the front palate. Brooding spices and black olives and further intrigue. Fine but firm tannins build through the palate leading to a crescendo of flavours that resonate with the drinker long after the wine has left ones lips.
Drink now - 2030
Bistecca Florentina with black truffle butter; Lamb neck and date tagine, Hard pecorino cheese.