 | The grapes were handpicked and crushed to an eight tonne open top stainless steel fermenters. The natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this process. Fermentation and cap/skin management was controlled by the Yalumba designed cap plunger. The result is a wine with excellent depth of colour, richness and complexity.
This wine is deep, dark purple-red in colour with a black cherry and dark choc-mint mix nose displaying distinct aromas of coffee, mocha, plum and spice. The palate is complex and intense, yet showing subtlety, elegance and fineness. Serve with barbecue spare ribs.
 Other Vintages2005 | 2004 
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