46% Tempranillo, 42% Touriga Nacional and 12% Tinto Cão from vineyards in the McLaren Vale region of South Australia.
Parcels were hand-harvested, crushed and traditionally vinified in small open top fermenters, with no additions other than yeast added for fermentation. Temperatures were maintained between a minimum of 15°C and a maximum of 34°C. Fermentation length was 10-11 days and during this time the cap was hand plunged and pumped over. Spent 7 months in 500 litre French oak puncheons, 80% in mature oak and 20% in new oak.
Abundant Tempranillo black fruits, plums, cocoa and earthiness are overlaid with Touriga National's stewed fruits, jasmine scented florals and nutmeg spices. The intense and tightly intertwined flavours are primarily of fresh blackberries with plum pudding and panforte. Juicy, luscious and silky, this is a rich and flavoursome wine.
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