Inky aubergine, the hue of this Carmenere is a clue of the characters to come. Aromas of ripe blackcurrant and darkest cherry with complex notes of tobacco and molten tar introduce the flavourful palate. Flavours of dark cherry, black currant leaf, tamarillo and blackberry are discovered, with spice and tobacco on the finish.
Winemaker: Anita Ewart-Croy
Harvested after an excellent season and then gently destemmed, partially crushed Carmenere berries were then plunged twice daily in a small open fermenter while complexity enhancing yeast conducted the ferment. Once dry, the Carmenere skins were pressed from the wine, and the wine was transferred to American and French barriques for malolactic fermentation. After 18 months of maturation in wood, this wine was fined with traditional fresh egg white before filtration and bottling.
Enjoy With …
Such complexity and concentration of flavour can be partnered perfectly with succulent beef fillet, rich spicy duck and reduced mushroom ragu with rosemary and thyme.
With such excellent acid values, this wine will cellar for at least ten years.
|20 June 2021
|4 March 2018
|20 July 2019
|Brix at Harvest