The seperate fruit batches were de-stemmed and crushed to open top fermenters. The Shiraz was pumped over three times daily, where as the Grenache and Mourvedre, after a few days cold soak, were lightly plunged. Average time on-skins was 6 days. Grenache parcels were fermented with 20% whole bunches. All pressings were added back to the free run. Some barrels had extended lees contact through maturation.
Complex aromas of red fruits, sweet spice, dried herbs and bramble. The palate is soft, mouth-filling and easy drinking. There's a lovely drive of woodsy red and blue fruits along with firm tannins and shapely acidity. - 90 points, Aaron Brasher
