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||91 Pts Josh Raynolds - Vinous Media||Size:||750ML
91 Pts Josh Raynolds - Vinous Media
"Full red color. Fresh red berries and cherry on the nose, joined by subtle oak spices, fresh rose and smoky minerals. Fresh and lively on the palate, offering spicy raspberry and cherry flavors and good mineral snap. A vivacious wine that is delicious today but balanced to age."
"Dark and intense, but not overcooked. 2006 has produced a wine of great balance and finesse compared to hotter years. Enhanced eucalypt and spice has given the nose a real intensity, while the palate has the usual McLaren Vale weight and full mouth feel." -Importer
"Combination of 4 vineyards from sellicks to chalk mounds of central McLaren Vale . The average age of the vines are 20-40 years. The juice is in contact with the skins for 3-4 weeks. A truly simple and minimalist approach that enables the wine to be a true expression of the vineyards it was created from."
"Fruit is picked at optimum ripening period and gently crushed and de-stemmed into small 1 and 2 tonne open fermenters. Fermentation is not rushed with a 1 day resting period before inoculation with a cultured yeast. Temperature is initially allowed to climb naturally to 28 degrees Celsius for extraction in the first 4 days and then cooled to 22 degrees for the rest of fermentation. Gentle plunging throughout the day enables development of structure, colour and tannin without over-extracting. The wine is left on skins until I am happy with the quality and tannin content of the wine."
"Thereafter it is gently basket pressed and racked into barrel to perform malo-lactic fermentation and ageing. Wine is stored in 50% New American oak Ultra Fine Grain barrels and 50% American Oak 1-2 year old barrels. Extended lees contact and battonage is used in the first 6 months to enhance structure and mouthfeel. Wine was left for 20 months in barrel before bottling with minimal filtration." -Importer