Page 4 - TMV SB Domestic
P. 4

     Vineyard: Stockwell Road, Angaston.
Fermentation: Destemmed and fermented in open fermenters for 5 to 7 days.
Twice daily pumpovers by real humans.
Wood: Seasoned oak Puncheons and hogsheads for 14 months.
Nose: Dark cherry, plum, black peppercorns, cinnamon and floral notes.
Palate: Full bodied, soft and generous. Fresh dark berried fruit flavours and smooth tannins keep the wine fresh and persistent.
Cellaring: Drink now to 5 years.
Vineyard: Eastern Barossa Valley.
Fermentation: Destemmed and fermented in open fermenters for 5 to 7 days.
Twice daily pumpovers by real humans.
Wood: Seasoned oak Puncheons and hogsheads for 14 months.
Nose: Cassis, black currant, licorice, mint and earthy tones.
Palate: Ripe dark fruit flavours dominate the palate. Fine even tannin profile offers structural support and maintains length.
Cellaring: Drink now to 5 years.





















































































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