Talk about pushing boundaries - 73% whole bunches for Mataro. I'm confident there is nothing else in the market like it.
The wine spent 17 days on skins with 23% new oak. 1500 bottles produced.
An interesting start. Cough syrup lobs up but blows off in time. Give it a good decant to see best results. On the second day of tasting it found its mojo, and the third it was absolutely humming.
The whole bunches and stems really come through here adding delicious savoury appeal. Wood spices, soy, pan juices, mulberry fruit, dark plums, dark berries and a canned plum lift. There's a pretty factor too from purple florals yet there's a serious game face here too.
Gee this grew on me - here lies the benefit of tasting wines over a couple of days.
Treat it right and it will pay dividends. Get in the queue.
Drink now to six years.
Region: Barossa Valley