The Tempranillo grapes are grown on mature McLaren Vale vines. The Touriga Nacional and Tinta Cao are sourced from McLaren Vale and Barossa.
The 2016 vintage was a vintage of two distinct halves. Winter and spring were exceptionally dry and warm and the vines required additional irrigation to avoid heat stress. Thankfully, a number of rainstorms turned 2016 into one of the wettest and mildest ripening periods. This cool, wet period saved the harvest and allowed for a long maturation period, which resulted in wines with incredible structure and ageing potential.
The parcels were hand-harvested, crushed and traditionally vinified in small open-top fermenters, with no additions other than yeast. Temperatures were maintained between a minimum of 15°C and a maximum of 34°C. Fermentation lasted 10-11 days and during this time the cap was hand plunged and pumped over. The wine spent seven months in 500 litre French oak puncheons, 80% in mature (five to six years old) oak and 20% in new oak.
57% Tempranillo, 29% Touriga Nacional, 14% Tinto Cão.
On the nose, abundant black fruits, cherry, fruit bread and red liquorice are overlaid with jasmine, nutmeg and cinnamon spices. The palate is long, with integrated and granular tannins with a balanced finish. An excellent food wine perfect with grilled sausages or charcuterie and cheese.