Classic blackcurrant/leaf nose. Again 100% new French oak maturation has definitely added to the aromatic quality of the nose but the oak is not at all intrusive. Dark fruits remain the primary introduction to the wine. The hallmark mid palate Barossa richness is wholly evident but again elegance with power sums up the structure of this wine.

 

 

Dry grown cabernet blocks are de-stemmed but mostly not crushed, so whole berry ferment takes place. Just prior to the completion of 7-8 day on skins ferment the wine is run off and pressed before going into 100% new French oak to complete its fermentation to dryness. The wine is then left to age on its lees for about two years prior to being settled and then lightly filtered prior to bottling.