Colour: Jet black core with a crimson rim.
Aroma: Concentrated aromas of dark fruits, blackcurrant, blackberry, boysenberry and subtle violet floral notes with delicate oregano, black pepper spices.Palate: Rich core of red plum, blackcurrant, blueberry and savoury notes. Fine grain tannins build encasing the fruit core. Beautiful slatey acid provides drive and freshness.
A perfect accompaniment to a Brasco’s pizza or slow cooked Osso Bucco.
The region received good early rains in autumn 2020 to replenish some moisture in the profiles, after coming off the driest back to back seasons ever experienced. Winter rains were average and those vineyards that supplemented with irrigation to get moisture to depth set the vines up for spring growth and spring rains were above average. Temperatures in November were above average without any significant weather events paving the way for fantastic fruit set. January 24th was the only day that the region experienced temperature above 40ºC. Not surprisingly, the subsequent mild conditions meant bunch and berry size remained average, achieving a great balance between quality and quantity. A vintage that can be described as almost “perfect”, not only ideal sugar ripeness but also physiological ripeness for quality wine production
Both the Montepulciano and Durif are sourced from vines planted in the Koonunga Hill sub region of the Barossa Valley.
The Montepulciano was planted in 2009 and the Durif in 2005.
The fruit was handpicked and destemmed to an open fermenter where the fruit was cold soaked for 2 days. The fruit underwent natural fermentation with twice daily pumpovers once fermentation had commenced. At the completion of fermentation, the wine spent 12 days on skins before being pressed to 3rd fill French oak hogsheads for 16 months.