The Wine: The 2004 vintage was aged in American and French Oak for 24 months followed by bottle aging for 16 months. It is ready to drink now, but proper cellaring for 3-10 years will be rewarded. Decanting and airing this wine at least 2-4 hours before drinking is recommended. All production was exported to Alberta.
Colour: deep red with a subtle purple hue on the edges.
Bouquet: this wine exudes a lively bouquet of deep ripe fruit scents.
Taste: a full-bodied red with dense blackberry and dark cherry fruit with a heavy overlay of earthy notes that continue on with a firm finish of vanillin oak and soft fine-grained tannins that offers a silky mouth-feel.
Food: Meats like steak, prime rib, lamb, and pork, with natural jus or barbeque sauces, combined with root vegetables like carrots, beets, onions, and potatoes will match well. Tomato or cream sauce pastas will dance a tango in your mouth with this wine.
The Region: McLaren Vale
As early as 1838, viticulture in the Southern Vales, from Reynella to McLaren Vale to Langhorne Creek, was almost exclusively due to the efforts of Englishmen, like John Reynell, Thomas Hardy and Dr. A. C. Kelly. However, the increasing urban sprawl over the past 160 years has eliminated many vineyards. Today, the main challenge has now turned to the severe shortage of water for irrigation. The underground water table is severely depleted and water licenses are now a valuable commodity in the McLaren Vale. However, the region is experiencing prosperity reminiscent of its golden days at the end of the nineteenth century. Its traditional staples of Shiraz, Grenache, and Mourvedre have come thundering back into vogue at the same time as it has forged a formidable reputation for its Chardonnay, Sauvignon Blanc and Semillon.