With vines approaching 25 years in age they have developed a complex and deep root system. In turn this allowed minimum irrigation through out the 2016 growing season as roots could source pockets of sub terrain moisture hidden well beneath ground level for their required daily intakes. This created a controlled water stress in the vines and led to concentrated flavours and tannins within the grapes skins along with achieving bunch ripeness. As a result it was decided to step up the percentage of whole bunch inclusion in the open vat fermenters. Post ferment the wine stayed on skins for a further 25 days in an endeavour to soften the tannin structure. The wine was pressed off to second through to fourth use French barriques for 14 months prior to gravity fed bottling without fining or filtration.
Aromas of dark berries and a slight violet tone, a palate that is lightly textured with balanced velvet tannins with hints of spice.