COLOUR
Deep red and crimson.

AROMA
Text book Langhorne Creek aromas with spice and purple to red fruits such as blueberry and mulberry. The subtle characters of eucalypt, earth, cedar and chocolate finish it off.

PALATE
The juicy entry of plums and spice roll through the palate with the tight acid, firm but fine talc-like tannins and the finish is balanced with subtle chocolate notes.

WINEMAKING
Crushed into and fermented in 5-10 tonne open top fermenters with regular pump overs; 3 daily during peak fermentation to extract colour and tannin. Following 12 days of maceration the dry, free run is drained to tank. The skins are then pressed and the pressings combined with the free run. The wine is then racked to barrel. Malolactic fermentation takes place in barrel. Minimal fining and filtration.