The Mataro from a vineyard situated in Auburn. It was fermented in small batches in 3 separate nally bins used as open fermenters to get maximum colour and flavour extraction. Hand Plunged daily and basket pressed lightly to control tannin extraction. Lovely perfumed aromatics with dark fruits of blackberry blueberry, with a herbaceous spice and earthiness overtone balancing the soft tannins with aging in 2nd use French oak for 10 months to add a layer of complexity of oak with the lifted fruit characters.
Food Match: Marinated Short Ribs
Drink Now or Cellar 7 – 10yrs
ONLY 80 dozen produced. (only 30 dozen left)
93pts – Wine Business Magazine – Mike Bennie (Sept 2020)