About this Wine
Hunter Valley, NSW
Intense dark fruits coupled with lovely spice and red berries.
An excellent year in the Hunter Valley. Dry throughout the growing season, the vineyards burst early but a cool spring slowed the growth periods, meaning ripening was around 2-3 weeks later than usual. December saw warm weather with average rainfall allowing for healthy and clean canopies giving excellent ripening conditions. January and February saw significantly lower than average rainfall conditions which meant ripening was even and let the team have the ability to pick fruit at its optimum ripeness.
Structural with powerful fruit, a long intense palate with seamless tannin.
Hand picked in three passes through the vineyard, only selecting the perfect bunches on each run. The fruit was destemmed & crushed into small open fermenters for a brief cold soaking period where intense colour was gained immediately. Fermented at 18-25˚C for approximately 9 days. Gently pressed to large format French oak barrels (~25% new) for almost 13 months maturation, before blending and bottling.
Prime-rib steak with green peppercorn sauce
Will reward cellaring for up to 50 years.
97 Points - Gary Walsh
"My feeling is that this is probably the best of the ‘block wines’ from 2017. I could be wrong. It’s all a matter of taste, after all.
I put my nose into it, and thought, ‘It’s Hunter Barbaresco!’, and while that’s coloured by my somewhat skewed view of wine, there’s no doubt that this wine is, in short, ‘The Business’. Deep, resonant, black fruit, pepper, spice and chocolate, with a floral perfume above, perhaps a little amaro herb. Moving to full-bodied, but very fresh and energetic, tannin floods the mouth, but it’s more waving than drowning, earthy, boysenberry, red fruits bobbing up, wonderful concentration, and sticky ribs of tannin and perfume running on a very long finish. Outstanding".