Aromatics: Blackcurrant, smoke, milk chocolate and spice.
Palate: Tightly wound but unfurls to show cherry, plum, cocoa and clove.
Finish: Wonderfully balanced with sweeter fruits to finish.
Alcohol: 14% vol.
Cellaring: Best before 2027
Originally the concept behind this blend was to look at mixing it up each year, harvest and co ferment parcels of fruit from the same block to see if we could highlight some site specific characters beyond each individual variety. In 16 we used adjoining, 100 + year old, parcels of Grenache and Shiraz from our McLaren Flat site that combined so harmoniously we haven’t been able to bring ourselves to trying anything other since. 17 didn’t ferment dry so we left that in our bucket of tears but 18 got the kid glove treatment and is another step up. Same blocks, the Shiraz was picked a touch earlier and kept in the fridge whilst the Grenache got fully ripe, before cofermenting in 2t Open Ferments, hand plunged a couple of times a day and the odd splash to give it some air. Approx 14 months in seasoned oak softened and integrated the palate without dampening the awesome aromatics, this should be singing for at least another 8-10 years and who knows how much longer.