Ripe fruit on the nose, with dark summer berries, damp earth, leather and oak spice. On the palate ripe, black fruit, with chocolaty tones lead to long chewy tannins on the concentrated finish.
The best Grenache I have made. Perfume of lavender, violets, white pepper and subtle red current over tones. The wine tastes ”Rhone like” with pure elegance and structure paramount, a true reflection of what I believe to be on the best vintages I have seen.
The grapes are harvested from two estate vineyards planted on deep friable, red brown soil. One is planted in Seppeltsfield with 120 year old Garnacha and the other in Marananga with a 150 year old clone. Whole clusters (30%) are placed into five ton open-top fermentors, punched down and after 14 days basket pressed to 300 liter French oak hogs heads. The wine matured for 10 months in oak (50%) and stainless steel (50%).