Drinking well now, but will improve with time. Peak drinking 2022 – 2038.
Deep dark cherry-red
Initially, plummy fruits meshed with sweet spices (predominantly cinnamon), almond.
And then a pause to imbibe the aromatic atmospherics of a patisserie:
Crème anglaise, cannoli with vanilla custard ... and classic bourbon vanilla at that!
A croquembouche’s (profiterole) hazelnut brittle.
Grated chocolate – both white and dark.
Raspberry/chocolate flavours with a sprinkling of spice and cola.
Symptoms: Fleshy, and an almost glycerolic texture; bulbous/expansive palate profile.
Diagnosis: Tannins – integrated/embedded – supportive, not standing apart.
Oak – no obtrusive flavours to speak of ... yet all the benefits of a calm maturation is seasoned hogsheads.
Acidity – in tune with the wine’s weight and structure.
Cure: Rest in bottle for a year or two. Needs time.
Origin: Multi-regional blend, South Australia. From Barossa Valley, McLaren Vale, Padthaway, Wrattonbully, Fleurieu, Robe, Mt Lofty Ranges, Adelaide Hills, Langhorne Creek.
Maturation: 12 months in seasoned American oak hogsheads
Wine Analysis: Alc/Vol: 14.5%, Acidity: 6.7 g/L, pH: 3.62