Latest Technical Specifications · 2020
Alcohol 14.5%
pH 3.56
Total Acidity 6.6 g/L
Region Australia
Fermentation Vessels Potter fermenters
Pressing Method Pressed Off At Dryness
Maceration 7 days
Oak Types American oak; new and older barrels
Barrel Size Hogsheads and barriques
Production Details Fruit was harvested in the cool of the morning to maximize freshness, carefully destemmed, fermented for seven days in Potter fermenters, pressed at dryness, matured between stainless vat and oak, then blended for bottling.
Tasting Notes Deep crimson red; intense dark fruits, dark chocolate and dried herbs; generous dark-berry fruit, cedar and a fine-tannin finish.
Food Pairing Barbecued ribeye with ratatouille
Vintages
2020 Technical Specifications
Alcohol 14.5%
pH 3.56
Total Acidity 6.6 g/L
Region Australia
Fermentation Vessels Potter fermenters
Pressing Method Pressed Off At Dryness
Maceration 7 days
Oak Types American oak; new and older barrels
Barrel Size Hogsheads and barriques
Production Details Fruit was harvested in the cool of the morning to maximize freshness, carefully destemmed, fermented for seven days in Potter fermenters, pressed at dryness, matured between stainless vat and oak, then blended for bottling.
Tasting Notes Deep crimson red; intense dark fruits, dark chocolate and dried herbs; generous dark-berry fruit, cedar and a fine-tannin finish.
Food Pairing Barbecued ribeye with ratatouille