Fruit Source

From the Omodei vineyard in Pemberton Western Australia.

Harvest

April 16th.

Fermentation

Whole berry fermentation in stainless steel fermenters with twice daily pump overs using the rack and return method. Fermentation lasted between 8 and 11 days peaking at 30 degrees Celsius. At dryness the wine was pressed off to tank, allowed to settle, then transferred to used French oak barriques for malolactic fermentation. The wine spent 18 months in barrel prior blending in December 2006. After egg white fining the wine was filtered and bottled on February 27th 2007.

Tasting Note

Excellent depth of colour, purple/red hues. Intensely perfumed aromatics of pepper, spice and sweet fruits, reminiscent of blueberry. Subtle earthy undertones and hints of mint add to a very complex nose. The palate displays exceptional fruit, acid, tannin balance with a lingering peppery aftertaste. A wine that is drinking very well now, but will gain further complexity with bottle age.