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Angels Share refers to the small amount of wine that evaporates from oak barrels during maturation. Mediaeval winemakers assumed that angels watched over the wines, and that they took their share. Selected from parcels of exceptional McLaren Vale fruit, this wine is made in a true Australian style and will appeal to both angels and mortals alike.
COLOUR
Deep black with a slightly purple rim
AROMA
An aromatic bouquet of ripe fruits such as cherries and blackcurrants, with notes of freshly ground coffee, dark chocolate, peppermint, liquorice and subtle pepper.
PALATE
The palate starts out quite thick and very smooth. A layered density emerges across the palate leaving a fresh mouth feel. Whilst the tannins are quite firm, they are balanced with a good amount of fleshy fruit weight. This wine finishes with excellent precision and persistence.
WINEMAKING
The grapes were crushed into and fermented in 5, 7 and 10 tonne open fermenters. During the peak of fermentation the batches received regular pump overs 3 times daily to extract colour, flavour and tannin. The average time on skins was 12 days. The
free run was drained off and the skins were pressed, with the pressings then combined with the free run. After 24 hours the wine was racked to barrel where malolactic fermentation proceeded. The final blend was lightly fined and unfiltered prior to bottling.
COLOUR
Deep black with a slightly purple rim
AROMA
An aromatic bouquet of ripe fruits such as cherries and blackcurrants, with notes of freshly ground coffee, dark chocolate, peppermint, liquorice and subtle pepper.
PALATE
The palate starts out quite thick and very smooth. A layered density emerges across the palate leaving a fresh mouth feel. Whilst the tannins are quite firm, they are balanced with a good amount of fleshy fruit weight. This wine finishes with excellent precision and persistence.
WINEMAKING
The grapes were crushed into and fermented in 5, 7 and 10 tonne open fermenters. During the peak of fermentation the batches received regular pump overs 3 times daily to extract colour, flavour and tannin. The average time on skins was 12 days. The
free run was drained off and the skins were pressed, with the pressings then combined with the free run. After 24 hours the wine was racked to barrel where malolactic fermentation proceeded. The final blend was lightly fined and unfiltered prior to bottling.