Closed fermenters, indigenous yeast, 10 day ferment, pumpover daily. Minimal So2, unfined.
A blend of 85% cabernet sauvignon, 5% merlot, 5% cabernet franc, 3% malbec and 2% petit verdot from across the subregions of Ebenezer, Nuriootpa and Flaxman Valley. Ripe blackberry and black cherry fruits with hints of cinnamon, clove, tobacco, olive tapenade, sage, cedar and cassis. An inflow of blackcurrant pastille on the palate lifts things up a notch, the tannins are fine and powdery, and there is a cassis-like flow on the exit. - 93 points, Dave Brookes
