A season at first remarkable for its persistent rhythm of rain events throughout spring and early summer, approaching double our long-term average.
The unique gravity flow winery enabled the grapes to be gently destemmed directly into open-top fermenters without pumping, retaining approximately 25% as whole clusters. Traditional fermentation with a moderately long maceration on skins has extracted
good colour and tannin with considerable depth of flavour. This wine was aged for 13 months in 30% new French oak barrels. In accordance with our non-interventionalist
approach to winemaking, this wine was fermented with indigenous yeast and was not fined or filtered.
Tasting note: The nose contains all the characteristic array of complex aromatic notes we have come to expect from Block 3: exotic spice, dried herb, leather and deep, dark fruit. The first sip is captivating: how can a wine with such power and concentration be so enthralling yet ethereal? Further study is definitely required. It’s about balance and harmony, finesse and detail. The tannins are copious and muscular, but their chocolate coating tempers the decadence of the fruit. Wow! Blair Walter Winemaker