The grapes were hand picked and crushed to our 8 tonne open top stainless steel fermenters. The natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation and cap/skin management was controlled by the Yalumba designed cap plunger. The result is a wine of great richness, texture and complexity. This wine is medium to full depth red crimson in color displaying aromas of lifted florals and black fruits overlaid with savory spices and white pepper hints. A big rich wine, full of sweet red fruits, very mouthfilling. Showing soft texture, elegance and finishing with fine tannins.
"Chock full of dark fruits, and quite slippery in texture; really vibrant, pure, long and with just a little exotic spice adding a fine accent to the ample finish."
Australian Wine Companion
"Much more intense than Yalumba’s Bush Vine bottling, this is almost resiny at times, with a sinewy, herbal note imparting strength and complexity to the lush raspberry-vanilla flavors. From vines planted in 1889, this finishes long, peppery and herbal, a fitting counterpoint to the creamy texture and soft tannins. Drink now–2012."
"Deep red. Exotically perfumed nose offers sexy raspberry, cherry preserves, Indian spices and fresh flowers. Broad and fleshy, with lively red berry flavors and good tangy lift. Surprisingly lithe for a wine with such richness. Gains weight and power with air, finishing on notes of floral pastille and candied red berries."
International Wine Cellar