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This is the first red wine to be produced from the great 2009 vintage for such wines in Margaret River. The fruit was picked at 12.1˚ Baumé, when it had reached optimal physiological ripeness.
Twenty percent of the fruit was placed in the fermenter as whole bunches, while 50% were inserted as whole berries, i.e. destemmed, and the remainder was crushed. This ensured that the wine had good structure, flavour and complexity. The wine spent
eight months in high quality oak, of which only one third was new in order to ensure that the attractive fruit flavours would not be dominated by the oak.
| Colour: |
Cherry red with prominent purple tinges on the meniscus |
| Bouquet: |
Fresh and strong strawberry and raspberry aromas |
| Palate: |
The delicious fresh and juicy strawberry flavours are complimented by good acidity and just the right amount of tannins |
| Cellaring: |
Great drinking during the summer when it would benefit from light chilling. Drink over the next 3 – 5 years |
| Food: |
Mild Asian dishes, lamb and duck |
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