Plentiful winter and spring rainfall set the vines up perfectly for the start of the growing season. In many Californian regions, budburst was two weeks later than long-term average. Summer was generally mild, with no prolonged hot weather. These conditions allowed the grapes to ripen slowly, allowing excellent varietal flavour development. Shiraz was especially strong with excellent phenolic content, while cabernet sauvignon was marked by fine tannins and fresh acidity.
Garnet core with a cherry-red rim. Ample, indulgent. A “European” savoury aroma profile, refined, inviting.
Spicy marinated olives, fetta, semi-dried tomatoes. Coppa cured pork, saucisson sec.
An exotic deviation towards Thai red curry paste, freshly ground by mortar and pestle. Thyme flowers, lavender, violets. Slow cooked comfort food, braised lamb with winter root vegetables. Barley and mushroom risotto. Concentrated bone broth, beef consommé. A glossy and resolved palate, malt and toast.
Generous, sweet fruits. The sweet American oak wraps around the core of dark fruits encapsulating everything the wine holds within. When the oak bubble is pierced, a burst of custard, goji berries, medjool dates and choc-malt creaminess is released. Oregano, hazelnut and cinnamon season the palate.
Structurally, the wine flares rather than focusses to a finish. A clarity to the tannins, a resolved palate.