This Italian variety has adapted extremely well to Australian conditions. The fruit is particularly intense, with small berries, strong colours, deep flavours and slinky, dry tannin structures. Since the first commercial vintage in 1998, the wines have steadily improved in both definition and character. Sourcing now includes a vineyard in Marananga, a sub-region of the Barossa Valley. The grapes are hand harvested and crushed into open wax lined fermenters at Magill Estate. A natural fermentation follows, with the must fermented to dryness before the wine spends 4 – 6 weeks on skins in the fermenter under the careful watch of the winemakers. It is then carefully filled to seasoned French oak barriques for 12-13 months maturation. A careful barrel cull ensures only the finest are blended into the finished wine each year.
On this page you can download the vintage release tasting notes and independent critic drinking recommendations for each wine, extracted from The Rewards of Patience (seventh edition).
REWARDS OF PATIENCE NOTES