The grapes were hand picked and crushed to our 8 tonne open top stainless steel fermenters. The natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation. Fermentation and cap/skin management was controlled by the Yalumba designed cap plunger. The result is a wine with excellent depth of colour, richness and complexity.
The colour is deep dark red. The bouquet shows brooding aromas of blueberries and dark plums, with white pepper notes. The palate shows upfront sweetness and fullness with a juicy core of dark fruit flavours, all wrapped in a long frame of fine savoury tannins from start to finish.
Enjoy with aged cheddar.