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Select parcels of grapes were hand-picked and crushed to eight tonne open top stainless steel fermenters. The 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.

Dark and intense red in colour, with aromas of bright mulberry fruits supported by black cherry, anise, spices and cedar flavours. Medium to full bodied, this is a complex and plushly textured wine, quite seamless, with long, fine grainy tannins that reveal an elegance and refinement on the finish. A perfect accompaniment to roast beef with a mushroom sauce. Suitable for vegans and vegetarians.

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2010 | 2009

 

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