Very typical lifted spice and red fruits – raspberry, pomegranate, red currant – with szechuan pepper and bay. Summer pudding flavours with great intensity and freshness, closing with very fine tannins.
Wild-fermented in an open vat, matured in older French oak. A youthfully exuberant wine, introducing itself with a bouquet offering aromas of dark cherry, pepper and spice, a touch of gum leaf and some gamey notes as well. It’s quite sweet-fruited on the palate, lively and energetic, the tannin certainly noticeable but completely in tune. 93 points (Steve Creber, Wine Companion)
There is some similarity in climate between Canberra and leading Spanish wine regions, which led us to plant Tempranillo and then Graciano. Graciano is a minor variety in Spain, considered to be of very high quality and used in blends for its good acidity. In our vineyard it is fastidious with regards micronutrients, and needs a lot of crop thinning. It is very late ripening and a good example of the concept that the most distinctive wines are made on the margin of ripeness.
This year we celebrate our 30th vintage. Just like last year, the 2018-2019 was the second-warmest season on record behind 2016, this time with some very hot summer weather. A very dry winter saw us applying irrigation prior to budburst for the first time. January was particularly hot, and irrigation was used to prevent heat damage. Subsequent weather during ripening and vintage was good. Yields were down in most varieties, but quality was good, and once again, the later ripening varieties benefitted from the milder conditions, showing great colour and flavour definition.
Hand picked 18 April 2019 at 14.1Be and wild-fermented in an open vat with hand plunging. Matured in older French oak, unfined and lightly filtered, bottled under screwcap November 2018; 113 dozen made. Alcohol 14.5% by volume. Vegan friendly?: Yes.
Drink now to 2034.
In Spain, graciano has a reputation for adding longevity to the blend, but we are only just getting a glimpse of how our wine ages. Wines were tasted from the winery museum. If your cellaring conditions are less than ideal, consider reducing the expected life of the wine. Tasted May 2014.
|Vintage||Tasting Notes||Drink Until||Rating|
|2011||Bright ruby with purple edge. White pepper, dried herbs, vibrant and fresh. The palate is quite light and racy, with slightly green tannins.||2019||Good|
|2010||Bright red with a purple edge. Ripe dark fruit with meaty, earthy notes. Spicy sweet red fruit on the palate with baking spice, redskin and dark liquorice. Complete, balanced and lovely.||2024||Outstanding|
|2009||Quite a deep purply-red. Ripe dark fruit aroma, the palate has plenty of vibrant pretty red fruit and a little less pepper and spice. The fruit is fleshy on the palate, but the bones are firm too. A delicious wine with plenty of future.||2023||Excellent|
|2008||Bright ruby red. Soft sweet fruit to smell, fresh and aromatic, lovely red fruits with less herb and pepper than most years. The palate is still quite tight, fresh and almost zippy.||2021||Very good|
|2007||Light ruby red. A little earthy and gamey, the red fruits come through on the palate, with some tannin firmness. Good tension between acid and tannin on the palate.||2016||Good|
|2006||Vibrant red colour. Fresh red fruits nose, lovely sapidity, with some pepper and dried herbs. Quite complex and very attractive. Light-medium bodied, very fine suede-like tannins from carry all the way through, very poised and balanced. Just showing some delicious development, will hold for quite a while.||2020||Outstanding|