Note Capsule Wax Cracked, no leaking is evident, see picture

“A Kyloe or Highland Cow is a wild and hardy beast.

This single varietal Mataro is fitting of the breed” All of our wines rely on great terroir and great viticulture, but we also believe that an extremely significant factor affecting the quality of our wine, is when the fruit leaves the vineyard (the picking date). This is particularly true for Mataro, where patience is required to ensure physiological and flavour
ripeness is achieved, regardless of the sugar levels in the fruit. However, patience is rewarded with dense, wild and completely rounded wines made from ripe fruit. The climate in the Barossa Valley is perfectly suited to achieving this level of ripeness and is a place where we truly believe some of the best Mataro wines in the world can be made.
Dense wild berry fruit, lavender, black olive, and savoury, earthy plum characters are all further lifted with a complex array of exotic spice, clove and wild game characters. At the heart of this wine is a soft plump blueberry fruit core with a freshness and vivacity giving the wine a real focus and purity.

The Barossa is particularly well suited for the production of Mataro where patience is  required to ensure physiological and flavour ripeness is achieved, regardless of the sugar levels in the fruit. Matured in older French hogsheads for 18 months. Totally opaque black dark red colour with a deep dark red hue. Elevated aromas of ripe dark plum, liquorice and black cherries meld into some subtle earthy leather and spice notes. Plump and juicy the lavishly textured palate is filled with rich dark plum, black cherry and liquorice flavours  which dominate subtle background nuances of earth and new leather with a very spicy finish. Velvet smooth tannins. Excellent concentration and depth finishing with a long succulent aftertaste of spicy dark plums, ripe black cherries, liquorice and earthy leather.

VARIETAL: 100% Mataro
SUB-REGION: Marananga, Kalimna, Dorrien, Moppa, Gomersal
HARVESTED: 18th to 31st March 2015
ALCOHOL: 14.5 %

FERMENTATION: Each of the individual blocks (many were picked in different stages to ensure perfectly ripened fruit) were de-stemmed separately into both wooden & concrete open top fermenters where the juice was gently pumped over the skins twice a day for 7-10 days. After basket pressing the wine was transferred to tank where it naturally settled and was later racked into older French Hogsheads. Following 18 months maturation the wine was assembled and bottled in October 2016 without the use of fining or filtration.