The dark colour preempts a wine of dense, layered black fruit. The aromas of anise and cracked pepper are enveloped in classic blackberry. The glass coating texture gives way to freshness on the finish resulting in a fine balance. The structure imparted by oak and skin contact integrates well with the bright, but intense fruit.
The fruit was de-stemmed, crushed and pumped over twice a day for nine days to enhance colour and flavour. Fermentation with our Rhône isolate yeast was at 18°-24°C. Extended maceration resulted in savoury, supple tannins and an approachable palate. The wine matured for 14 months in oak prior to bottling.
2014 followed the classic road of a late vintage accompanying a late Easter. Deep soil moisture from a traditional winter flood bolstered us against the warm summer days, as did the cooling Langhorne Creek winds. Langhorne Creek was spared the late February rains that harried other regions in South Australia.