Fermented in five to ten tonne open top fermenters, with regular pump overs (twice daily over entire ferment) to control ferment, extract colour, flavour and tannins. Average time ‘on skins’ was 10 days before the fermented juice was drained to tank and the pressings combined. The wine was then racked to barrel, where malolactic fermentation took place. Bella’s Garden was bottled unfined and unfiltered.
The colour is deep and bright purple-red; the bouquet has vegetal (whole-bunch?) nuances as well as mixed spice and chocolate touches; pepper, clove and licorice to the fore. Full bodied and rich in the mouth with lashings of supple tannins and very long persistence. Trace of pleasant bitterness in the follow-through. A biggie that will age long-term. - 95 points, Huon Hooke
