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1694 Classification
Vinification:
Fermentation took place in open-top fermenters. Pumped over and the cap manually punched down five times per day. Primary fermentation took 7 days, followed by a 10 day maceration period. Malolactic fermentation took place partly in steel tanks and partly in barrels. Following fermentation the Shiraz and Cabernet Sauvignon clones are vinified separately and left to mature in 100% new oak barrels. Maturation took place in 75% French and 25% American oak barrels.
Winemaker s tasting notes:
Colour: Deep intense opaque.
Aroma: Coffee and dark chocolate aromas are dominant with hints of sweet vanilla.
Palate: Well integrated tannins give a full mouth feel with a lingering finish. A powerful wine offering great intensity and length.
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Single Syrah
Vinification:
The fermentation of this single-vineyard Syrah takes place in open-top fermenters. Pumped over and the cap manually punched down five times per day. Primary fermentation took 7 days, followed by a 10 day maceration period. Malolactic fermentation took place partly in steel tanks and partly in barrels. Following fermentation the wine will mature for 18 months in 100% new oak barrels; 75% American and 25% French oak.
Winemaker s tasting notes:
Colour: Deep vibrant opaque.
Aroma: Dark chocolate and liquorice aromas are prevalent with subtle hints of jasmine.
Palate: Intense and powerful on the palate with well integrated tannins which ensures a long lingering finish.
