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This is a true icon of modern Australian winemaking, with huge critic's scores and a reputation as one of the best wines of its style produced anywhere on the planet. If you like BIG, powerful red wine that packs a punch but is oh-so-smooth and supple in the mouth and has otherwordly intensity and complexity, they don't get any better than this. Coming from 80 to 130-year-old (yes, 130 years old) dry farmed vines in the Ebenezer sub region of the Barossa Valley, this wine is made in the most labor intensive, meticulous manner possible by the famous perfectionist Ben Glaetzer, who comes from one of Australia's first families of wine. After hand picking at optimal full ripeness and expert hand sorting, the grapes are fermented with natural yeast in small open top fermenters, hand plunged three times a day, matured on the lees and left unfiltered as it matures in 100% new (95% French & 5% American oak) for sixteen months. The wine is just a big, smooth, supple mouthful of big dark spicy berries. Incredibly elegant, with the finest silky tannins you would expect in a wine of this high pedigree. And, of course, a long elegant finish. Just wow.