The 2017 release shows great energy and vibrancy with high-toned black fruit, rose water, mandarin, a hint of sarsaparilla, black tea and dry, spicy tannin.
Hand-picked on 19th April, 86% de-stemmed to open fermenter, 14% whole-bunch in puncheon (25 days maceration), wild ferment, matured for 20 months in French oak (29% new).
The Triangle Block vineyard lies on the boundary of the Stone Well and Seppeltsfield sub-regions. It has a gentle northerly aspect and is coloured terracotta red by the distinct, iron-rich soils over clay found in parts of the western ridge and northern Barossa.
