Vineyard The fruit was sourced from a highly regarded 23-year-old vineyard in Murrumbateman. It was picked mid-March with an average Baume of 13.5.
Winemaking After picking, most of the fruit was crushed and destemmed into open top fermenters and hand plunged, with around 40% of the bunches fermented whole, adding complexity and richness. Once pressed the wine was matured for 10 months in a mixture of new and aged French barriques.
Cellaring This beautifully structured wine from a great vintage has all the depth and concentration required to age gracefully over the next 10 years.
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.