Spiced satsuma plum, concentrated blackberry and black cherry fruits are underscored by dark chocolate. Grippy tannins, tension and drive with a lively acid line frame a strong finish. Intense and full-bodied yet retaining poise and brightness with power.
Vintage 2019 was characterised by dry conditions throughout the growing season, with no rainfall recorded. Warm temperatures prevailed, fostering rapid ripening and a condensed harvest period. Despite the challenges, these conditions led to grapes with intense flavors and tannins, resulting in wines of remarkable power and structure.
The Beast sits up on an elevated part of the vineyard, grown on the eastern facing slope overlooking our Cellar Door and Winery. The elevated site is set well back from the Greenock Creek. The block has shallow soils positioned over shattered limestone ensuring the berries are small, concentrated and intensely flavoured.
Following crushing and de-stemming, the fruit macerated on skins in open-top fermenters for 8-12 days. Cap management included open pump-overs and hand plunging. After fermentation, the wine underwent basket pressing and was then aged in a combination of 60% new and 40% second-use barrels, where natural malolactic fermentation took place. The wine matured in oak for a total of 22 months.
Tech Analysis: Alcohol – 15.3% | pH – 3.50 | Acid – 7.0g/L | RS – <1.0g/L
Black jubes, black fruits of all kinds and a solid whack of new French oak, delivering an explosion of firm, extractive tannin grip. Bright acidity keeps everything under control - Tyson Stelzer, James Halliday Wine Companion
95 POINTS - 5 STAR & TOP RANKED - The Real Review
