A top wine from the Australian Barossa that will make your mouth smile.
Terroir, method of production and ripening: The grapes are picked by hand from plots located in the north-western parts of the Barossa Valley, each at a different time after the grapes have reached full ripeness. After removing the stems, the wine ages in cement tanks and open wooden containers for 6-7 days, after which it is pressed into French hogshead barrels used with basket presses. The wine matures for 20 months on its fine lees and is bottled without clarification and filtration.
Use: with entrecôte made from dry-aged beef and béarnaise sauce.
Description: The scent is spicy and earthy, with notes of tobacco and mint. The full flavor has developed and the dense tannins are pleasantly rounded.