Sourced exclusively from Block 15 which lies amongst a gravelly ironstone outcrop (where the North Maslin Sand geology comes to the surface). Hand-picked, 25% whole bunches and the remainder has been destemmed, mechanical berry sorted and crushed. Cold soaked. Open fermenters. Plunged. Wild yeast fermented. No pressings are used in this wine. Kept on lees in 35% new French oak, 65% older French oak for 7 months in a 2-year-old French 25hL foudre.
– Notes from Yangarra
“This puts down some roots. It offers a monumental spread of rich, ripe, deep-hearted fruit flavour, plums cascading over boysenberries, though there’s also enough going on around the edges to make complexity a given. The spread of tannin here, the mouth-filling volume, the way it sets flight through the finish; everything is top grade. It’s a commanding wine of emphatic quality, a blockbuster with an elegant turn.” 96 Points. Campbell Mattinson.Â
