“Fruit was handpicked and wild yeast fermented using 50% whole bunches and extended maceration on skins for 20 days. Wine was aged for 18 months in French oak barriques (only 30% new to allow the grape
tannins to predominate) before bottling without fining or filtration.”
There are some real positives to this wine. The texture is velvety, the tannins supple, the seasoning complex. Whole bunch vegetal traits blend with dark cherry/berry fruit and a little roast beef. Unfortunately, the dominant note is tinned asparagus and it ruins an otherwise good wine. It’s overwhelming. Got worse on day two of tasting. 82 Below Average
Region: Yarra Valley
Alcohol: 13.5%
Closure: Screwcap
Price: $34
Tasted: December 2012