| Winemakers Comments |
In 2022, both our Greenock and Nuriootpa vineyards were lucky to escape damaging hailstorms. Mild conditions throughout the ripening period allowed for optimum ripening with very little rain pressure around harvest time. All the fruit for this wine was handpicked, with picking starting at Greenock and then finished at Nuriootpa, before co-fermenting the fruit in open concrete fermenters. 16% whole bunch from our Greenock vineyard was placed carefully in the bottom of the fermenter before destemming the remaining fruit on top. After 9 days fermentation on skins, the new wine was pressed off to a combination of new and seasoned French oak. The wine was left on lees post malolactic fermentation, for the duration of its time in oak, with frequent lees stirring helping to build mid palate creaminess and seamless integration. - Jules Ashmead & Brock Harrison |
|---|---|
| Style | Medium bodied, vibrant yet serious |
| Colour | Deep crimson |
| Aroma | Fresh blueberry fruits with hints of spice and vanilla |
| Palate | Plush fresh fruit reminiscent of summer berry pudding with a spiced note of charcuterie with peppery zest to freshen. Creamy seamless palate with powerful yet collected powdery tannins. |
| Maturation | French puncheons, 45% new, 14 months including 14 months on lees |
| Drink | Drink now or cellar confidently for 10 years from vintage |
| Alcohol/Volume | 14.9% |
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