A mild December led to an extremely hot start to the year, with the following Summer months exceeding the 40-degrees on various days. This extreme heat meant the fruit continued a balanced and long ripening period. These conditions coupled with minimal rainfall created excellent picking conditions, allowing the harvesting of pristine fruit and with no mud under foot. Rainfall in late January allowed for some relief and a short cool change was welcomed to allow the vines to hydrate, followed by another spike in temperature with the long hot days continuing well into February. These hot and dry conditions have resulted in superb quality fruit and equally higher yields.
Damien Stevens | Peter Drayton
Cold Soaked in Open fermenter for 2 days - plunged daily. Allowed to warm prior to yeast addition. Cultured Yeast - RX60. Controlled Ferment in open fermenter - plunged 3 times daily - Malo Added. Held on skins for 7 days - juice drained to stainless. Skins to basket press for extraction to tank. Settling and racking in stainless. Transfer to Barrel. Blending from barrel to stainless in October 2018.
Cherry red with slight brick edge
Opulent blackberry and mocha aromas with an elegant spice note.
Dense red plums and blackberries fill the palate, guided by savouy french oak tannins to a soft finish.
Peak Drinking / Cellaring Potential
Grilled chops - veal, pork or lamb - especially with herbs such as thyme and rosemary