2015 G Assemblage
The nose combines plum, blackberry, milk chocolate and eucalyptus.
The texture is round and weighty with flavours suggesting dark cherry, cooked dark fruits, black bean, beetroot and vanilla. The finish is long and luxurious.
Average sugar ripeness when harvested between the 1st and 14th of October was 22.3° Brix. The fruit was cured for 65 to 99 days in a specially-constructed drying chamber, raising the Brix levels to an average of 28.2°.
Free-run juice was collected into French oak barrels, 43% of which were new, to finish primary and malolactic fermentation, and age for 22 months before bottling.
The resulting blend was bottled in March 2018 at 16% alcohol, 1 gram per litre residual sugar, 6.1 grams per litre titratable acidity and 3.8 pH.
“G” will reward ten or more years of cellaring.
Total production was only 258 cases.