A lifted nose of fresh raspberries, rose petals and cherry compote combined with red liquorice and fragrant five spice. The palate is juicy with crunchy red fruits and cinnamon spice but showcasing drive and length thanks to the lovely natural acidity. The structure is silky yet defined by smooth, cocoa-like tannins. This fruit driven Zinfandel is guaranteed to please as a young wine but has shown the ability to improve with careful cellaring over the years.
100% Hazel’s Vineyard. Our southernmost vineyard, which is more inland than our Burnside and Calgardup vineyards, combines cooling Southern Ocean influences with a northerly aspect and plenty of sunshine. The fruit is sourced from a small block at the western side of our property where the Lodi clone vines deliver small and intense bunches of fruit.
Grapes were harvested in the early hours of the morning and transferred by gravity in concrete vats without any crushing of the berries. Primary fermentation was encouraged, and a slow, cool fermentation lasted for about 14 days. The wine was then gently pressed and transferred to a combination of French and American large format barrels. Maturation lasted for around 14 months in our cellars and the wine was bottled without fining in September 2023.
A season that slowly escalated into a very hectic but also exciting harvest. A cooler and wet Spring saw vine growth delayed in development, and we were set for a late start of harvest. But then Summer came, and it was full of sunshine, dry and warm through December, January, and February with warm days and some warm nights. The red harvest started about a week after the end of the whites, giving our busy cellar team very little time to catch their breath. Yields were lower than expected across red varietals as well, however the warm and dry weather created desirable conditions for our reds that are already showcasing fantastic tannin ripeness, concentration, and vibrancy of colour.