The grapes were hand picked and crushed to an 8 tonne open top stainless steel fermenters. The natural or 'wild' yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation and cap/skin management was controlled by the Yalumba designed cap plunger. The result is a wine with excellent depth of colour, richness and complexity.
This wine is deep red in colour with purple hues. The nose displays rich and sweet aromas with roasted nuts, ripe plums, fresh floral hints, dark chocolates and anise. The palate is full-bodied, showing dense sweet plum fruit with lashings of fine velvety tannins.
From 1935 vines, this is intense with blackberry and leather notes. Layered and balanced." Rating 94/100; Ken Gargett, QWeekend Magazine, The Courier-Mail (Aus), 15 June 2008