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.
This wine is full depth red purple in colour. The nose shows hints of opulent plums, coffee and cedar with a crunch of dark berries and a burst of olive and aniseed. The palate displays sweet spicy fruit in the mid palate, all plump and juicy. This is not a massively concentrated wine, but it is full bodied and has a melt of oozing tannins to finish. Immaculate.
Suitable for vegans
2009 | 2008 | 2006 | 2004 | 2003 | 1996 | 1995