Awards.
Silver Medal:  2006 AWC Vienna International Wine Challenge

Winemaker's Notes.
The grapes for this wine were grown on two blocks of very old vines (75 & 90+ years old, which are situated on the Ross Estate Vineyard at Lyndoch.  These vines are very low yielding, producing fruit that is from dead arm canes on low trellis.  The warm vintage and low yields created ideal conditions for ripeness and flavour development.  The harvest took place in mid-March over three days.  Fermentation was carried out in static fermenters with a submerged cap of skins, and fermented for seven days.  The free-run and pressings were then blended immediately after fermentation to ensure complexity, then filled immediately into seasoned old French & American hogsheads to complete the primary ferment and malolactic fermentation.  After racking, the wine then spent a further fourteen months in old oak for further maturation.  Adding no new oak therefore allowed the fruit to excel

Testing notes. Colour.

Testing notes. Nose Bouqet.

Testing notes. Taste Palate.
The wine is red brick in colour, that is light and vibrant. The nose exhibits sweet cherry and berry fruit character that is characteristic of the typical strong Barossa Grenache style. The palate is rich and full in weight, with an excellent long lift of fruit, finishing spicy with a balance of blackcurrant flavours and round tannins