A short winter and warm dry spring got the growing season off to an early start. Well-timed rains in November & January ensured vines had enough moisture to support ripening through to harvest. The early start and healthy ripening conditions after the rain brought on vintage through an ideally mild February and March with many cool nights. The 2016 vintage delivered the ideal vineyard outcomes of excellent yields and quality, and the wines have the potential to become part of the Barossa’s elite and fabled vintages, full of flavour and structure.
This single vineyard Mataro parcel was harvested on the 27 February 2016 and went through vinification in an open fermenter, with regular pump-overs at temperatures of 22 to 24 degrees for 7 days. Maturation in 3 and 4 year old well-seasoned French Oak for 7 months ensures the natural fruit tannins are preserved, before being bottled.
Sensual lush dark fruits are complemented by hints of smoked meat and spicy herbs. The structure is serious and coats the mouth with those fleshy natural fruit tannins, which linger long after the wine leaves the mouth.