The 1997 vintage was challenging with above average temperatures in
January and February resulting in areas of vineyard stress. Only the oldest
dry grown vineyards used for The Octavius were able to produce the
immense flavours and concentration of fruit that epitomises The Octavius
style. Deep cherry red in colour with a nose layered with liquorice,
cherries, violets, and black olives supported by rich vanillin oak aromas.
The palate is an explosion of sweet berry fruits, rich plums with long
grainy tannins leading to and a warm peppery finish. Recommended
cellaring for 10 - 15 years.
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