Made at Clonakilla
A new approach to production has seen this wine tucked away in 2800l foudre for 22 months. A timeless method for this variety that allows it to progress slowly without gathering layers of oak. A spice laden wine, juniper and black tea, cherry, a quite tight palate that has layers on fine tannin and persistent acid. Quite reserved at this stage.
Processed as whole berries, so no pumps used, a natural ferment that wasn’t messed around with too much and then left on-skins for eight weeks. matured in a Francois Foudrer 2800l barrel.
“From the home farm of Bryan Martin. Spends eight weeks on skins, then 22 months in large format oak. If you could peg Bryan Martin down for his metier, it’s pretty easy to suggest that the halo varieties of Canberra District of riesling and shiraz are in the crosshairs, but the wild card would be sangiovese, I feel. Few in the country hold a candle to his comfort and class with the variety.
Great colour, was the first comment out of my mouth. Pale garnet with bronze edge. Lovely. Very savoury perfume hit with cherry juice and pomegranate. Shows clove and white pepper. Palate has this transparent wash of sour cherry fruit and a sheath of very fine, firm, chewy tannins. Ethereal but tightly wound. Very lovely feel here, a very good wine indeed.” – 94+ Points Mike Bennie, Winefront