Appearance: Deep red with red hue.
Nose: Dark and brooding with ripe fruit characters of boysenberry, currants and red berries. There is an underlying floral perfume similar to potpourri along with a touch of earth and bay leaf.
Palate: Full bodied with a richly textured palate that has soft supple tannins. There are dark fruit characters of boysenberry and blackberry with licorice, cocoa and lavender in support.
Food: Slow cooked venison in red wine sauce.
Winemaking: Fruit is sourced from the Blackwood Valley and the northern Margaret River sub-region of Yallingup. Meticulous management of bud numbers and shoot thinning continues to ensure a balanced canopy and full fruit ripeness. The 2012 vintage had an ideal growing season which allowed for complete tannin development in the skins and seeds.
Each parcel of fruit was gently crushed into small open fermenters where fermentation was carried out under strict temperature controlled conditions. Gentle extraction was achieved by daily draining of wine away from skins and returning back over the top. After 22 months of maturation, the wine was carefully blended to achieve this easy drinking style.