At release, the wine is a dark red colour with ruby red hues.
The wine has an enticing, lifted aroma of plum, blackcurrant and ark cherry fruits along with a
bouquet of subtle mocha and a touch of oak-derived spice.
The palate is plump & generous with ripe fruit characters of plum and blackberry. Mocha coffee
and subtle spice from oak maturation balance the fruit flavours.The wine is medium to full-
bodied with a fleshy mid-palate and supple tannin structure. It is a well-balanced wine with
great texture, good length and enjoyable fruit on the finish.
The fruit for this wine was sourced from the Taylor family estate in the Clare Valley. Inthe
growing season leading up to vintage 2016 Mother Nature saw fit to dole out just the right
amount of water at just the right time for maximum positive impact on the vine’s health and
importantly, the quality of the fruit produced. Once harvested, the fruit was quickly transferred
to the winery and gently e-stemmed. Primary fermentation was carried out in stainless steel
tanks and then the grapes were pressed using a pneumatic bag press with some pressings
returned to add weight and texture to the wine.The wine was then transferred to 10% French
oak and the remainder in water bent American oak barrels for secondary, malolactic
fermentation.The wine was then blended and returned to American oak for maturation prior to
fining, minimal filtration and then bottling.
Full-Bodied and Rich Red Wines
Full-bodied wines typically have more tannin, higher alcohol, and dark fruit flavours such as blackcurrant. Since these wines have so much pigment, they are higher in anthocyanin which has shown positive benefits to cardiovascular health. As far as flavour, these wines are the biggest on the spectrum and thus, pair with equally bold flavoured food.
Room Temperature (63-69 °F / 17-21 °C)
Barbecue, Mexican Foods, Smoked Meats, Red Meat & Steaks, Savory Mushroom Dishes, Black Pepper
How to get this item
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