Grapes are sourced from a single vineyard in the Murrumbatemen area of the Canberra District. Fermentation takes place in old French hogsheads where the wine is left for six months. Before that it spends 12 hours on skins, imparting a pink/bronze hue in the glass.
Poached pear sweetness, pickled ginger and pepper, almonds and sweet spice. As it warms up some pink floral notes. In the mouth it’s unctuous and honeyed, full-bodied and rich. Lacks shape until crunchy bitter nut-skin phenolics kick in. A spike of heat mars the finish. There’s complexity and interest here but the distractions ultimately win out. 87
Tasted: December 2013