All parcels of fruit were fermented separately in either 8 tonne open fermenters or 6 tonne static potter fermenters. Indigenous or 'wild' yeasts, naturally present on the grape skins were allowed to initiate the fermentation. Cultured winery yeasts were then added to complete the final fermentation process. These 'wild' ferments have helped contribute to the individual complexities of the wine, creating richness and fine textures.
A dense red colour in the glass the wine has the aromas of ripe, dark plums, sweet chocolate, red fruits and spices. The palate has a concentration of flavour being full and rich, stylish yet powerful. Plums, red fruits, liquorice and spices fill the palate. This is a big structured wine, with layers of textured tannins.
This Reserve wine will be at its best 8-12 years from vintage.
2006 | 2002 | 2001 | 1998 | 1996 | 1992