2013 saw low rainfall in spring with January being quite dry and warm. The dry weather allowed fruit to reach optimum ripeness providing a good balance of acidity and flavor. Some light showers in late February helped freshen the fruit with vintage starting later than usual but finishing quickly by the end of March.
Deep purple ink in appearance with aromas of berries and hints of oak. The flavour is intense, smooth and a touch bold. Rich red berries, plum and spice combined with mocha / chocolate oak.
Fruit was selected by the winemaker and picked when both flavor and baumé were optimum. Average seven days on skins at 22-25°C.
These full bodied wine styles match well with:
Red Meats - T Bone Steaks; Stews; Lamb Shanks
Italian Food - Pasta with meatier sauces; Osso Bucco; Chicken Cacciatore