From the Stone Well subregion, just a short drive down the road and around the corner from their winery, 50% whole bunches were used and it saw seasoned French oak (2% new) for ten months.
Smokey and meaty to start, my mind spins with scents of bacon hock, cured meats, soy, coffee grounds, charcuterie board and unpopped popcorn kernels that all add interest. Not to be outdone, baked raspberries, dark cherries, red plums, char consume the mouth. Some tension adds to its alluring presence. As time goes on, chocolate dipped raspberries and Cherry Ripe slice make an appearance with a litany of exotic and barbecue meat spices drawing out to a long and incredibly moreish finish. Drying out slowly, soft dried herbs are scattered about. Give it a decant for now and it will be humming.
Drink to eight years+
94/100
Region: Barossa
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