The grapes were picked at night to make sure that they were as cool as possible. Crushed to modern rotary and
sweeparm fermenters the grapes were then allowed to macerate for 2 days before inoculation and fermentation.
Pressed off skins around 1 week later and allowed to go through the second malolactic fermentation. The wine
has then had minimal handling prior to filtration for bottling on the Angove Family Estate.
COLOUR Brooding deep red in color, with dark purple hues.
AROMA Foraged berry and plum fruit aromas with notes of spice and pepper dominate the nose.
FLAVOUR On the palate rich ripe berry and plum characters continue and precede fine, soft
smooth tannins and a good length of fruit. Some vanillin and toast characters provide a
CELLAR POTENTIAL 2020