2009 / 2006
Vintage
2006 was an excellent harvest for quality with good fruit set, clean weather during the
grape’s development and a cooler spell in March / April to afford generous flavour
expression.
Winemaking
The 2006 sangiovese grapes were harvested entirely from block #4 on the winery side
vineyard. Fermentation was conducted between 22 and 26 degrees C with an additional
one week soak on skins before pressing out. The wine was aged in 1 and 2 year old
Spanish coopered American oak barriques for 10 months and was lightly filtered with no
fining.
Colour
Dense garnet in colour with reddish purple hues.
Bouquet
Pronounced charred cherry compote with a background of sweet toast oak.
Palate
Full bodied cherry / bramble jam combined with warm nuances of spicy soft vanilla oak.
Soft but firm tannin structure and well positioned acidity. A bright berry finish of moderate
length.
Suggested Food
Team this wine with rare beef or blue vein cheese.
Cellaring
Enjoy now or cellar for up to 6 years in ideal conditions.
Awards
SILVER: 2007 NSW Wine Awards
BRONZE: 2009 NSW Wine Awards
BRONZE: 2007 Cowra Wine Show
BRONZE: 2007 Mudgee Wine Show
