The 2018/19 season was dry, with autumn, winter, spring and summer rainfall all below average. The dry soils and
cooler than average spring nights resulted in 2 significant frost events in the Barossa that impacted pockets of our
vineyard, reducing yields. January was quite warm, but thankfully gave way in February to more mild, favourable
ripening conditions. The washup was lean yields, abundant flavour. Handpicked 21st of February and 3rd of March.
2 parcels of fruit were handpicked 10 days apart; the first targeting bright, vibrant fruit and the second targeting
depth and structure. Small batch open fermentation, 10-12 days on skins with gentle hand plunging. We included some whole bunches during fermentation chasing lifted aromatics and complex structure. Basket pressed to seasoned French oak. Malolactic fermentation in barrel with 14 months barrel maturation.
The wine immediately shows bright, lifted aromatics of raspberry, blackberry, violet florals and black pepper spice.
The palate is vibrant and expressive, all about primary fruit. The mix of red and black fruits is accompanied by a bright line of acid and a soft, powdery tannin profile. There is a `mineralic` feel that runs the length of the palate with the wine showing great poise and balance.