July and August saw good rainfall that preceded a warm and dry spring. The dryness carried through the growing season, with very few rain events from mid-November. Overall a dry growing season, with a warm spring, occasionally hot summer and a perfect autumn, producing densely flavoured wines.
All vineyards are harvested separately and treated as individually parcels in the winery. The various parcels spend around 8-12 days on skins with ferments ranging in temperature from 20-30°C. After fermentation the wine is gently pressed directly in to barrel, with each parcel remaining separate, for 12-18 months maturation.
A complex and powerful nose, full of rich dark berries, black forest cake and vanilla with subtle licorice root and spice characters.
Full bodied, luscious and powerful on the palate. Excellent fruit intensity, enhanced by the American oak with strong characters of blackberry and black cherry. Prominent oak characters of vanilla and dark chocolate seamlessly appear with delightful and evident acidity and tannin. There is an outstanding persistence long after the wine leaves the mouth.