Petit Verdot grapes from the Wilyabrup region were select harvested on 5 April 2022 then immediately crushed to open fermenters and co-inoculated with selected yeast and malolactic bacteria. The ferment was gently pumped over daily for a period of 14 days. The ferment was then pressed into a combination of new (20%), and seasoned French oak barriques. The wine was matured for 15 months in oak prior to racking filtering and bottling in August 2022.
As with the previous vintage, this Petit Verdot prefers to be slightly less bombastic than many of its varietal cousins. Teeing off with notes of dark cherry, chocolate, and just a hint of thyme, this wine then opens out into a palate swirling with plush blue fruits, lilac, and sage interlaced with notes of sarsaparilla, coco powder and hazelnut.
Food Pairing: Herb-crusted rack of lamb
Cellaring Potential: Now – 8 years.
Composition: 90% Petit Verdot 10% Cabernet Sauvignon
Total Acidity: 6.4 g/L