Lifted spicy cloves, hint of musky redskin with vanilla bean spice and faint zataar notes. Fig seed with spicy ripe red plum. Complex dark fruit conserve aromas of mulberry & blackberry.
A rich full palate, with fleshy mulberry fruits. Subtle use of oak further adds complexity with good flavor and balance with some fine, powdery tannins evident. A well-balanced wine with great depth, length and structure.
Grapes are picked on both colour and flavour development, then gently crushed and fermented for 7-10 days at around 20 degrees. Small open top fermenters are used with hand pumping over and rack and return to ensure optimum extraction of tannins and colour. Following fermentation the wine is softly pressed into French and American oak where it undergoes natural malolactic fermentation. Following maturation the wine is blended and prepared for bottling.
Awards & Reviews
Gold Medal - 2018 New World Wine Awards
5 STARS “Oak tending to dominate the red fruit on the nose with a ‘very complete palate’, that’s soft and generous and loaded with toasty oak and spicy sweet varietal fruit.” - WINESTATE May/June 2018
93 Points, Gold Medal - San Francisco International Wine Competition June/July 2017
Gold Medal - 2017 Melbourne International Wine Competition
Gold Medal - 2017 New Zealand International Wine Show
“The savoury drive and buoyancy of the Classic really appeals. That's not to say it doesn't have dark plums, blackberries and currants, chocolate, soy sauce and spice plus richness and sweetness of the tannins, because those elements are all here. Packaged well and ready now. Cellar to 2027.” - James Halliday Wine Companion 2018
94 Points - 2016 The Winefront January
4.5 Stars - 2016 Winestate Magazine Sep/Oct
Double Gold - 2016 China Wine & Spirit Competition