The grapes were hand picked and crushed to Yalumba’s 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 displays colours of dark purple-red with an earthy, dense and black nose offering juicy cherry and plum fruit against a spicy background. The palate demonstrates flavours which last long and strong with red plums and earthy, minerally tannins that linger. Try with a grilled blue-cheese burger.

Other Vintages

2005