Made mostly from Merlot grapes grown on 45 year old Riesling root-stock in a vineyard at the northern end of Clare. After crushing, the juice was fermented on skins for about 10 days and then allowed further skin contact for another 14 days.
Matured for 38 months in French oak hogsheads before being blended with 31% Shiraz, the resultant wine is almost black in colour. The nose is plummy and spicy and complemented by obvious but well integrated oak character. The palate is luscious, rich and soft and very, very generous. It’s juicy and fruity, it’s long and it’s round.
It has not been fined or filtered and while it is very approachable now, it will continue to develop over the next 10 – 15 years.