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Tasting Notes
A rich, well balanced example of the Aussie classic blend. Lush black fruits coupled with touches of woodspice, liquorice and cassis follow through to a delicious, velvety finish.
About
Parcels of fruit were destemmed and crushed into static and rotary fermentation vessels and fermented on skins for around seven to ten days, at temperatures between 18 and 26 degrees.
Cap management techniques were optimised for each individual parcel to maximise the extraction of desirable colour and flavour components while maintaining soft tannin structures.
Maturation took place mostly in stainless steel tanks.
Ideal with...
Grilled steak, especially on the BBQ.
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