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Wine Description
The Story
The 2016 vintage in the Barossa saw a cool winter and spring with lower than average rainfall followed by a warm summer. The mild February and March allowed for a smooth harvest and good flavour development. The 2016 vintage is regarded as a very good year for reds in the Barossa.
The fruit was crushed and de-stemmed prior to being fermented in stainless steel tanks. After it underwent malolactic fermentation, the wine was matured in a combination of American and French oak for a period of 14 months.
