Made for Tesco by Australian Vintage Ltd. The fruit was allowed to cold steep for 3 days before fermentation. After yeast inoculation, the ferment was temperature controlled at 18-22 °C. The cool ferment allows maximum colour and flavour extraction without releasing any hard, bitter tannins. The wine was transferred to new and 1 year old 300 Litre Hogsheads (French and American oak). When malolactic fermentation finished, the wine was clarified, returned to oak and matured for a further 16 months. The Barossa contains many different growing conditions. There are the Barossa Hills that produce more elegant spice driven fruit, the Valley floor that produces robust black olive characters and the southern Lyndoch area which produces rich plum fruit characters. The 2006 Barossa Old Vine was made in a complete Barossa style. We selected parcels of fruit from all of these areas to produce a wine with bold upfront fruit with an elegant pepper spice back ground.

Young, fresh red fruit smell, with some mint. Spicy, but lightweight in the mouth. Refreshing. 14%
(75 stores)
27/06/08

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