Lifted blackcurrant, raspberry and black olives, with soft, fine tannins and ample sweet fruit flavours. A persistent finish with toasty, spicy oak spilling onto the palate.
The 2016 vintage was early due to a warm October but the time taken for berry development was in line with normal.
Yields were slightly up and an extended ripening period allowed for good tannins and complexity whilst still maintaining typical Coonawarra elegance and balance.
The softening effect of traditional open-top fermentation and the maturity of the vineyards have given this wine great mouth feel.
It is ready to consume now, though it’s Coonawarra pedigree suggests that it will drink well for at least 10 years.
Open top fermentation, aged in French and American oak barriques and hogsheads (35% new). In 2002, the DiGiorgio Family bought the second oldest winery in Coonawarra, Rouge Homme, dating back to the 50s, and the purchase included 13.5ha of mature vines. This wine is sourced off them.
A classy piece of history here with cassis, dried leaf and a proper melange of herbs and spices. Earthy and dense with concentrated flavours and woody spiced oak.
- Jeni Port, 2021 Wine Companion
Juicy bbq steak or rare roast beef
Peter Douglas and Bryan Tonkin
18 months in French and American oak barriques and hogsheads; 35% first use, 35% second use, 30% older