Winemaking notes:
Handpicked from the Barwang Vineyard. 20% Whole bunches added – the balance de-stemmed whole berries. Cold soaked in 1.5 & 3 tonne open fermenters for 5 days. Fermented for 10 to 14 days. Some parcels having an extended maceration. Matured for 12 months in a range of high-end 1st-4th year French barrique's from the Allier and Troncais forests.   

Tasting notes:
Stewed cherry, fresh blackberries, black plums, toasted black peppercorns. The palate shows fine tannins, it’s a good melding of earthy, juicy red/black fruit and underlying meatiness.