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 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.
Dense and intense red in colour with a rich nose that shows aged cedary fruit and leafy, stalky aromas with dense red currants, complex spices and forest fruits balanced with subtle smoky oak. A powerful yet elegant palate with a defined structure, strong liquorice, anise and berry flavours. A full bodied wine that finishes with a mouthful of stylish, fine tannins that lingers on and on.
2010 | 2009 | 2008 | 2006 | 2004 | 2000 | 1974