Region: Barossa Valley, South Australia Vineyard: The grapes are from a blend of the family’s and growers fruit. Vineyard sources stretch from Nuriootpa, to Vine Vale, through to Stockwell, Barossa Valley. Soil types range from sand over clay to deep uniform to gradational soil and hard red brown soil.
Bouquet: Blueberry and blackberry fruit, fragrant notes of mulberry and violets, with cinnamon, nutmeg and mocha spice
Palate: A full bodied silky palate of ripe blackberries and boysenberries, balanced by structured chewy tannins, and a lengthy finish of restraint and elegance.
Suggested Cuisine: Ideal accompaniment to slow cooked beef brisket with roast vegetables
Winemaking: “The fruit is harvested from low-yielding, 20 - 50 year old vines. Bill Calabria oversees all harvesting of fruit in the Barossa Valley. Transported to Calabria wines in the Riverina and immediately the fruit is de-stemmed onsite, carefully leaving most berries intact. Fermented in open top concrete fermenters, thoroughly plunged twice each day throughout a slow fermentation lasting 7 – 8 days. Pressed to stainless storage, where the wine completes primary and malo-lactic fermentation. Racked and transferred to 100% French oak Hogsheads, to mature for 10 months. A wine with a familiar Barossa fruit profile, modernised with an elegant European direction.
Cellaring: This wine is ready to enjoy now and has a cellaring potential of 10 years.
