94 points James Halliday
Stored in our temperature controlled cellar since 2013 this wine has aged beautifully and is ready to enjoy. A complex nose of ripe black cherry fruit, supported by vanillan oak and hints of dark chocolate. A classy palate showing plenty of velvety tannins and pristine concentrated plum and cherry fruit flavours. A juicy persistant finish, which is long and soft.
Oak: French Allier/Troncais 40% new, balance 1 and 2 year old
Colour: Rich purple crimson
Nose: Black cherry, chocolate hints of cedar and black olive
Palate: Black cherry and plum, soft fine tannins, dark chocolate
Cellaring potential: 10 years
94 points Ray Jordan
2010 was an excellent vintage in Margaret River. We had 4 very hot days just after Christmas which ensured all varieties ripened fully by the end of season. Picking dates were 7 days earlier than average.
The grapes were picked and transferred to the winery where they were destemmed, crushed and transferred to tanks. A small portion was chilled down to 8 degrees for 3 days to undergo cold soaking. Yeast was added and the ferment initiated which took approximately 10 days at 25 degrees. Approx 20% of the wine was drained off just before the end of the ferment and transferred to barrels to finish its ferment. At the end of the ferment the wine was pressed off the skins and transferred to tank to go through malolactic fermentation. Once completed the wine was transferred to barrels, of which 40% were new, for 18 months. The barrels were stored at 16 degrees and were rack and returned using compressed nitrogen every 3 months. Filtered in October, the wine was bottled in Nov 2011.
Winemaker: Nathan Bailey
Assistant Winemaker: Sean Ambrose
Food Pairing Notes
Vines per hect: 1650