The grapes are harvested between 13-13.5 Baume in the cool of the night. The fruit is crushed and de-stemmed with the pressings kept separate, fined and blended back to the free-run component to provide maximum flavour. The juice is 100% barrel fermented in new French oak barriques for five weeks. Minimal fining is used (skim milk) and filtration is kept to a minimum with bottling carried out post-filtration.
Rich Straw coloured. Honeysuckle flavours dominate the front palate with some subtle bottle age buttery/toasty characters. The finish is lively with nice crisp acidity.
Starting to show some superb development of lantana, citrus lime and honeyed pineapple.
Youthfully acidity supports the development of the honeyed/ honeysuckle and citrus marmalade characters showing on the nose. Splash this around with your next Roast Pork.
Drink now or cellar for up to 10+ years.
Silver — Blackwood Valley Boutique Wine Show 2006