3 March 2018
Good rains in early spring set up the season, with soil moisture levels lasting through the growing season in our dry grown Werribee vineyard. December through to harvest had moderate temperatures, with little rain, ideal ripening conditions.
Carefully hand harvested fruit was picked in the cool of the morning to retain vibrancy. The fruit was destemmed into small open fermenters, where wild yeast performed their magic. The wine was then pressed and left to rest in French puncheons (50% new) for 12 months, before being blended and filtered for bottling in February 2019.
Dark red to black with a ruby hue.
The nose immediately impresses with dark briary spice, wrapped around a core of plum fruit and meaty, charcuterie complexity. Flecks of brighter fruits and candied ginger give lift and vibrancy, and a suggestion of new oak brings the wine back into the savoury realm.
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. The wine is seductively savoury with enough bright fruit to remain vibrant and fresh.
Drink now - 2040
Buckley slow-cooked beef brisket; Baked field mushrooms with blue cheese; Fried goose.