Garnet red. Fragrant notes of blackcurrant and berries are supported by hints of
lightly charred oak.
Wine Making
The grapes were crushed to stainless steel tanks for 7-8 days on skins before pressing and completing primary fermentation in French and American oak puncheons (500l). Extended maturation has given time for the tannins to soften and fully integrate before bottling.
Cellaring
The 2018 vintage was typical of Rutherglen’s long and dry autumns. The extended ripening period provided ideal conditions for the grapes to develop intense colour, depth of fruit and flavour. Enjoyable now served with braised beef cheeks and a fresh horseradish cream and caramelised onion.
Conditioned in our Rutherglen cellars
and ready to enjoy right now.
Technical
The Grapes
: Petit Verdot harvested from Rutherglen vineyards.
Garnet red. Fragrant notes of blackcurrant and berries are supported by hints of
lightly charred oak.
Palate:
The wine is medium bodied with plush blackberries at the forefront. Extended maturation in a mix of French and American puncheons provides further complex notes of char and cedar. The finely textured palate is underpinned by integrated tannins and acidity with intensity and length on the finish.
The grapes were crushed to stainless steel tanks for 7-8 days on skins before pressing and completing primary fermentation in French and American oak puncheons (500l). Extended maturation has given time for the tannins to soften and fully integrate before bottling.
The 2018 vintage was typical of Rutherglen’s long and dry autumns. The extended ripening period provided ideal conditions for the grapes to develop intense colour, depth of fruit and flavour. Enjoyable now served with braised beef cheeks and a fresh horseradish cream and caramelised onion.
Conditioned in our Rutherglen cellars
and ready to enjoy right now.
The Grapes
: Petit Verdot harvested from Rutherglen vineyards.
