Estate grown on the Nuriootpa vineyard, the fruit is sourced from a single block planted circa 1894, classed as an Ancestor vineyard by the Barossa Old Vine Charter. The fruit was harvested by hand, with five small parcels harvested over five weeks to attain complex nuances. Fermented in open-top concrete fermenters with chilled ferments, hand pump-overs, and cap submerging with oak header boards for eight days; the process finished with barrel ferment and malolactic fermentation in new French and American puncheons. Rich and attractive dark forest floor fruits with nuances of aniseed, supported by well-rounded tannins that provide structure, leading to a very long finish
Drink now or cellar confidently for 15 - 20 years.
Product of Barossa Valley, South Australia.
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