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The grapes for this wine were sourced from the Angove family’s own Nanya vineyards and premium growers in the Riverland region. Soils are predominantly red sandy loam over limestone, on gently undulating east west ridges. Despite a relatively dry winter, budburst was even and the timing was about on par with previous years; however, the dry soil caused many growers to water the vines earlier than normal. With dry conditions comes lack of disease pressure allowing our vineyard team to minimise the use of any mildew sprays. Dry conditions continued into January, with above average temperatures and a four day stretch in mid-January of above 40 degrees. With good canopies and careful irrigation this did not do any damage to the fruit unlike previous years.
The grapes for this wine were picked at night to make sure that they were as cool as possible. Crushed to modern rotary fermenters the grapes were then allowed to macerate for 2 days before inoculation and fermentation. Pressed off skins 7 days later and allowed to go through the second malolactic fermentation. The wine has then had minimal handling prior to filtration for bottling.
Pair with Pasta dishes with tomato-based sauces, especially with pancetta/bacon or mushrooms.
Deep red with purple hues. This voluptuous wine abounds in enticing aromas of cherry
and blackcurrant with herbal undertones. The medium to full palate is well balanced with red and dark
berry fruits, good length and a soft, rounded finish.