Description

The hand harvested fruit was fermented in open top concrete fermenters with chilled ferments, hand pumpoversand cap submerging with oak header boards for eight days; the process finished with barrel ferment andmalolactic fermentation in new French oak.

The nose shows dark chocolate and black fruits and olives, withthe palate continuing the theme, showing these typical Barossa Cabernet Sauvignon characters, giving weightand generosity to the wine. Ripe tannins add structure while being supple and mouth watering