Matt Thomson, Hamish Clark and Kyle Thompson
Dense ruby red.
A powerful and aromatic nose with layers of wild flowers, perfumed violets, blackcurrants, cocoa, vanilla and dark chocolate, along with a hint of freshly roasted coffee beans and dried clay.
Concentrated flavours of black cherry, blackcurrant, Kalamata olive, and perfumed wild flowers. An elegant palate with a structure reminiscent of finely powdered cocoa or dense dark chocolate. The finish is long incorporating freshly roasted coffee beans, toasty oak and spice.
This wine is drinking beautifully now or with careful cellaring will mature into a more complex wine that can be enjoyed for the next 8 to 10 years or beyond.