THE VINTAGE  VINEYARDS  A sublime vintage, conducive with all Great Southern varietals in  expressing its own distinct regionality. Cool winter conditions followed by  of bud burst. Uniform vine growth resulted until November when the  remained warm and moderate up until March. Unseasonal high pressure  systems dominated the maritime climate throughout March and April.  This resulted in mild daily temperatures and cold nights. With no sign of  picked at the winemaker’s whim.  THE WINEMAKING  Separate parcels of machine harvest fruit were destemmed into open top  fermenters without any chilling and then innoculated with a cultured yeast  strain. Throughout fermentation, phenolic extraction was carefully  managed with a combination of hand plunging and pumpovers 2-4 times  daily. The finished wine was allowed to undergo extended maceration on  skins for up to four weeks post-fermentation before being pressed to tank  and racked to French barriques (28% new) for malolactic fermentation.  Maturation for 16 months before blending, filtration and bottling.  THE WINE  Aromas of blackberries, cassis, bay leaf, tobacco with notes of cedar and  floral spicy oak.  Intense palate of dark berries and brambled fruits (blackberry/blueberry).  Dense yet fine, compact and intense in its youth with tar, graphite, spice  and incredible concentration of phenolics (tannin). A wine of great depth,  length and calibre with long term potential to age.  Food pair with pot roasted lamb shanks, polenta and sprouts.