All of our wine is aged and matured in oak barrels before bottling and each year only the best parcels of wine are aged in new 225 litre and 500 litre American and French Oak. We currently use 80% French Oak and 20% American Oak. Our oak program is also very selective, as we consider which forest the oak comes from, the tightness of the grain and the charring level of each barrel. The fruit from every parcel and grower are kept separate and only after 22 to 26 months of controlled cellaring will the winemaker grade and select parcels for blending. During this time high performing barrels are selected for our Cellar Reserve and Premium ranges.
In traditional winemaking oak maturation enhances the ageing process. Wine grapes are grown, harvested and fermented in a way that the wine has very concentrated levels of various natural flavours, and with time in barrel the acidity and tannins will soften and integrate. During this cellaring period the wine retains all of its original taste elements such as dark berries, red berries, spice, liquorice and herbs, while developing a number of new taste elements, including dark chocolate, toffee, savoury or herbal overtones.
The American Oak will bring vanilla and coconut notes while the French Oak will bring cedar and spice. This results in a wine of amazing complexity that is incredibly layered, rather than one dimensional. Once bottled our wine will sit for another 12 months giving it time to further integrate and balance fruit flavours, acidity and tannins. The results speak for themselves, with a range of rich, silky smooth fruit driven wines with great length.