Grown under the warm Western Australian sun and cooled by local sea breezes, the Amberley vineyards produce fruit with vibrant, attractive fruit flavours expressed through our wines.
High winter rainfall saw the vines replenish vital water supplies for the growing season to follow. A warm summer without excessive temperatures meant that sugar accumulated steadily in the berries, ensuring the fruit was harvested when flavour was at its peak. Fermentation occurred in open top fermenters with cultured yeast for ten days. The wine was then gently pressed off skins to complete malolactic fermentation with the added impact of seasoned French oak. Following malolactic fermentation, the wine spent 12 months maturing, allowing further flavour development.
Deep crimson with a ruby coloured rim, this wine displays pronounced primary fruit characters of plum and strawberry. Underlying hints of chocolate, wooded herbs and spice with toasty oak notes, rounds off the full-flavoured nose. The juicy palate is vibrant, displaying characters of black cherry and plum. This approachable wine is balanced by soft tannins and a creamy oak finish.