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Source: Hand harvested from the home vineyard block planted in 1996
Clone: Mostly PT23 with a few others not identified.
Winemaking Notes: 20% whole bunch in old oak. Open pot fermented with daily hand plunging. After cold-soaking, fermentation starting naturally and was later assisted by the addition of cultured yeasts. Aged for 12-months in well-seasoned French oak barriques.
"Blue and purple fruit, cracked pepper and meat, aromatic dried herbs. Medium-bodied, nutty and quite meaty, spicy too, a gentle chewiness to tannin, with a fleshy boysenberry/black berry finish of good length. Plenty of personality. 93 points" - Gary Walsh, The Wine Front
