winemaker's notes:
54% Cabernet Sauvignon, 46% Shiraz
Winemaking Notes: The individual parcels of fruit were de-stemmed and crushed before fermentation in American and French oak. After a warm fermentation to extract color and tannin, the wine is pressed and racked before maturation. It was then aged for 30 months in American and French oak hogsheads.
Nose: Distinctive plum pudding, spice and chocolate.
Color: Deep red.
Palate: Rich and generous with intense fruit flavors and vanillin oak characteristics. Long, complex and lingering. A wine of undoubted class and distinction.
Food Suggestions: Roast meats, venison, well-aged cheddar.
Cellaring: 5-15 years.
"Dusty, very brambly nose with red fruit, coffee bean, cedar shavings, chocolate and the warmth of anise. Youghful, vibrant acidity; chalky cherry, oak and black pepper flavors. A chewy specimen."
-Wine News
