54% Grenache, 32% Syrah, 9% Touriga Nacional and 5% other red varieties from vineyards in the McLaren Vale region of South Australia.
Fruit was hand-harvested, crushed and traditionally vinified in small open top fermenters. Temperatures remained between a minimum of 15°C and a maximum of 35°C. Fermentation was over 14 days, during which time the cap was hand plunged and pumped over. Malolactic fermentation took place in stainless steel after which the wine was transferred to old 500 litre French puncheons for 8 months.
This youthful, vibrant and fruit driven style presents lifted fruits of cherry and cranberry, interwoven with lovely dried spice, cumin, lavender and graphite complexity. Silky and slippery, it's a flavoursome, medium-bodied wine. The palate is long and consistent with integrated tannins that provide for a balanced finish, and a synergy with food.
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