Extemely rare museum release - absolute last stock available! Vegan Australia CertifiedCOLOUR Dark crimson with a purple hue. NOSE Lifted aromas of upfront liquor cassis, grilled herbs and nuances of fresh roast coffee beans and cinnamon infused ganache. PALATE Rich palate of blackcurrant and plum with a touch of sweet toast menthol and molasses. This is an elegant and well layered wine, with balanced acidity and supple tannins integrated from the refined French oak, finishing with poise and a seamless length. WINEMAKING The Organic Estate vineyard provides all the fruit for this wine. Large static, as well as the traditional open top fermenters, were both used to ferment on skins over a period of eight to ten days, with regular pump-overs and head plunging for maximum extraction of fruit flavours, colour and the delicate fruit tannins. The wine was then transferred into French oak hogsheads and barrel aged for 11 months. FOOD PAIRING Classic grilled beef burger topped with melted Gruyère, Asian BBQ lamb ribs or a mushroom stroganoff. VINTAGE NOTES A relatively cool summer made for one of the best vintages for many years with harvest taking place weeks later than usual and the slower ripening providing more time for flavour development and more intensely flavoured grapes.
