The 2017 vintage in the Barossa saw cool, wet conditions during December, January and February resulted in a very late vintage. Warm, mild conditions through March & April combined with excellent canopy density allowed the fruit to attain excellent flavour ripeness while maintaining good levels of natural acidity.
After crushing and de-stemming, the fruit was fermented on skins to extract the colour and flavour. The process has allowed maximum flavour and tannin extraction, and added structure and texture to this wine. Post fermentation, parcels of the wine were transferred to a combination of new and old French oak for 21 months before being bottled.
Appearance: Deep red colour with purple hues
Bouquet: Delicious aroma of dark chocolate, blackcurrant, mint & vanilla
Palate: The palate displays dark chocolate texture and flavour, complemented by strong blackcurrant pastel flavours. This excellent combination of chocolate and cassis varietal aromas is a classic example of Barossa Cabernet.