Tasting Note: Aromas of red and blue fruits, ripe plums, morello cherries, and notes of exotic florals and stone-fruits. Rich, lush and juicy wild berry and satsuma plum flavours, with a hint of anise and kirsch. The texture is juicy and lush with layers of velvety tannins and great length.
Food Matching: Grilled lamb spiced with baharat.
Vineyard: The shiraz, grenache, mataro, viognier blend is a tribute to Henry Evans who planted the first vineyard of seven acres at Keyneton in 1853. He quickly developed a reputation for producing the best wines in the southern colony. Following Henry’s death in 1868, his widow Sarah exercised her temperance convictions by closing the winery and uprooting all the winegrapes. This blend highlights the historical introduction of southern French and Spanish varieties to South Australia in those early pioneering days and reflects the history, religion and culture of the Barossa.
Vinification: Viognier co-fermented with shiraz; grenache and mourvèdre fermented separately. Matured in seasoned French hogsheads for 10 months prior to blending and bottling.