The grapes are fermented in the traditional d’Arenberg way – minimal processing which involves up to two weeks fermenting on skins in traditional headed down open fermenters, foot treading, followed by basket pressing through the 19th century presses. After basket pressing, a small amount of fine, fortifying brandy spirit is added, ending fermentation and retaining the sweet fruit richness.
intense aromas of ripe, black fruits, spice, and licorice combined with lifted brandy spirit. Blackberry, plum, coffee and mulberry fruits are evident on the structured, youthful palate. The initial attack of primary fruit flavors combine with integrated brandy spirit to ensure that the palate is full-flavored and balanced with very fine, tea like tannins. The Vintage Fortified Shiraz can be cellared for quite some time as it gains extraordinary flavors and complexity with age.
91 Points – Australian Wine Companion, 2014
“Deep inky purple; stacked to the rafters with black fruits, licorice, spice and dark chocolate; at first blush the baume seems a little too high (fruit sweet), but the spirit on the finish makes you wish there was more fruit. A decade may resolve it.”
90 Points – Stephen Tanzer’s International Wine Cellar, July/August 2012
“Inky purple. Smoke-accented aromas of black and blue fruits, licorice, espresso and black pepper. Warm and fleshy, with deep blueberry and bitter cherry flavors and notes of fruitcake and bitter chocolate. Finishes warm and long, with lingering smokiness and a touch of bitter cherry.”