The Garden & Field site is spectacular!
It embraces a landscape in Barossa’s high country, immersed in rolling hills at an elevation of 390m with neighbouring vineyards spotted in the distance. Planted on own roots with a northerly aspect, it runs east to west. Traditions of the past are a driving influence, dry-grown and hand-crafted from vine to wine. The ancient volcanic soil consists of red brown earth, ironstone, quartz, and schist layers over red clay and limestone. Annual rainfall averages 404 millimetres, with daily journals dating back to 1882.
The Cabernet Sauvignon & Refosco grapes grow in partnership covering less than a hectare. The Refosco vine cuttings were hand tendered for several years until yields were high enough to contribute to a barrel or two. Refosco originates from northern Italy.
The season started dry and continued with slightly cooler temperatures delaying budburst and dodging seasonal frosts. The soil profile retained moisture due to the clay structure, allowing the growing season to develop a strong canopy. The high altitude assisted the vines to cope with the dry weather, along with cooler evening temperatures. Winemaker and Viticulturist Peter Raymond said, “2019 captured premium quality with small quantities. It is an excellent vintage.”
Hand-picked wine grapes were de-stemmed and co-fermented as whole berries with daily hand plunging on skins for 14 days. The wine was basket pressed before transferring to seasoned French oak barrels for 24 months.
Delicate and persistent aromas of cassis, violets, red liquorice, bramble and blackberry fruits, with hints of pepper.
The luscious berries have consumed most, but not all the French oak presence. The wine exhibits a tight and gripy tannin structure with a mouth-watering explosion of velvety fruit, black liquorice, black plum and a hint of fennel. It's generous with intensity and depth.
Osso Bucco, hearty Italian cuisine or any full-flavoured cuisine. This wine longs for a food partner and a well-deserved decant 2-3 hours before consuming.
Residual Sugar: NA
Production: 35 dozen (750ml)
Cellar potential: 20+ years