Lifted violet perfume with fresh boysenberry hints of spice and aniseed.
Dense and plush palate showing vibrant red and black fruits, white pepper and star anise. Soft tannins and gentle acidity lead to a long even finish.
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Vibrant deep purple.
Lifted violet perfume with fresh boysenberry hints of spice and aniseed
Dense and plush palate showing vibrant red and black fruits, white pepper and star
anise. Soft tannins and gentle acidity lead to a long even finish.
Combination of picks from estate-grown blocks 8 & 9 and smaller portions of northern
Frankland sites are fermented separately. Destemmed whilst retaining as much whole berry as possible. Cold soaked, plunged and pumped over through the peak of fermentation. Pressed to older barriques and hogsheads for 9 months of maturation before fining and bottling in early February.
Chinese braised beef with steamed rice and sautéed bok choy
A challenging growing season across Frankland resulted in significantly lower yields
across all varieties. This coupled with lower than average winter and spring rains
resulted in grapes with concentrated flavours and intensity. Mild summer temperatures
saw slow even ripening and high-quality fruit harvested a few weeks later than average.
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