Winemaking: Made using Burgundian techniques and a “hands-off” philosophy. The fruit is hand-picked, given an overnight chill before a cold-soak for seven days at seven degrees. The fruit is primarily de-stemmed and allowed to reach ambient temperature before transferred to one-tonne fermenters with 30% whole bunches laid across the bottom. A very slow, cool ferment with the cap held down and hand plunging twice daily.

 

The fruit was racked to high quality low toast French Oak barriques (300L), fifty percent new, and topped every six weeks but not racked or stirred for twenty months. The wine was not fined, given a coarse filtration and a dash of sulphur before bottling.

 

Vintage 2018: Barossa Winemakers were happy with at the end of vintage, citing a high-quality vintage and good yields. Growing season started off well with light rainfall. October and November saw dryer conditions with above average warmer ripening days seeing vine canopies prosper. Dry and warm at the start of the year with just enough rain to retain moisture ensured good even conditions, followed by an auspicious Indian Summer with just the right balance of sunshine and rain.

 

Tasting Note: A dark brooding beast of almost impenetrable colour and tightly wound aromatics, displaying notes of dark berries, blackcurrants and spice. The palate is mouth coating and unctuous with massively powerful and deep fruit flowing across the tongue. Most impressively and crucially the fruit retains freshness and balance – the true Elephant on Roller Skates. Despite the opulence and weight the tannins are fine and the finish framed by fine tannins. Big Barossa done the Woods Crampton way. This wine will develop and gain character for many years to come. Pair with a Tomahawk steak.