VINEYARD REGION: Alpine Valleys and King Valley
THE WINE: This wine displays a very deep purple/red. The nose shows spearmint, licorice, spicy plum, star anise, subtle vanilla and blackcurrant. These aromas deliver rich, fleshy plum and fruitcake flavours, with solid tannins and a long persistent spicy and juicy finish.
The 2011 Saperavi was sourced from our vineyard in front of the winery and a vineyard in Myrhee. The wine was fermented on skins for 12 days to maximize the colour and flavour. This is a long time, as 4-5 days on skins is usual for red wines in Australia. Saperavi skins however do not seem to break down like some other varieties so we can leave them in contact with the wine longer, giving better flavour integration. Once pressed off, it underwent malolactic fermentation in tank before filtering and ageing in American Oak and French Oak.
FOOD MATCHES: Ideally suited to game and rich red meat dishes but also partners well with braised pork or even antipasto.
PEAK DRINKING: Now-2030
WINE ANALYSIS: Alc/Vol 14.2%