Predominantly from vines planted between 1890's and 1930's, elevation varies between 400-460m. All vines are within a close proximity of the Adelina Estate vineyard, some just across the road. All fruit is hand picked, destemmed and fermented with selected yeast. Maceration times varied between 30 and 60 days on skins. Post pressing the wine was racked to barrel and concrete tank for malolactic fermentation (indigenous bacteria) and maturation.
- Clare Valley, Australia
Method & Production
Nose displays sweet, ripe fruit with a savory, mineral tone. There are notes of dark plumprune fruit with chocolate, Earth and light spice. The palate is rich yet fresh with a very mineral acid backbone supporting the wine. Fine grain drying tannins with balancing, bright acidity.