From the Omodei vineyard in Pemberton Western Australia.
March 14th and 21st.
Whole berry fermentation in stainless steel fermenters with twice daily pump overs using the rack and return method. Fermentation lasted between 8 and 11 days peaking at 30 degrees Celsius. At dryness the wine was pressed off to tank, allowed to settle, then transferred to used French oak barriques for malolactic fermentation. The wine spent 20 months in barrel prior blending in November 2008. The wine was filtered prior to being bottled on February 27th 2009.
Excellent depth of colour, purple/red hues. Intensely perfumed aromatics of sweet fruits, reminiscent of blueberry with notes of violet, pepper, and spice provide a very complex nose. The palate displays exceptional fruit, acid, tannin balance with a savoury aftertaste. A wine that is drinking very well now, but will gain further complexity with bottle age.