Coming off vines planted in the early 1920's, a small portion of this wine was wild yeast fermented and aged in new (25%) and old French oak for 24 months.
Take a whiff and some fruit sweetness is evident. Peel that back to reveal raspberry, red licorice and cherry fruit sitting on a bed of red earthiness. A savoury dried herb character can't be missed and plays a neat part here. Some cured meat arrives for a play and there's the hum of peppery spice doing enough to peer through the cracks without wanting to intrude too much. Nice!
It's just a beautifully rounded and soft wine. Terrific length supported by super soft and supple tannins which linger oh so long. I'm in love. Hang on, let me take another sip. Yep, I am.
Cellar for ten years but ready to rip into now.
Excellent.
Region: Barossa
RRP: $75
Source: Sample
www.yellandandpapps.com
Follow me @Qwine
Posts
