FDR1A

The grapes were hand picked and crushed in the 8 tonne open top stainless steel fermenters. The natural or wild yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation and capskin management was controlled by the yalumba designed cap plunger. The result is a wine with excellent depth of colour, richness and complexity. dense and dark red in colour, it is a wine of fruit brightness and definition. The nose displays combined aromas of tomato leaf and eucalypt, bay leaf and dusty earth, olives, briar and violet perfume. This wine has a sumptuous and powerfully structured palate of pristine small berry and dark plum fruit. Its much riper, smoother and richer than the aroma suggests. Its stylish and tight, finishing with a burst of gravelly cabernet tannins.