The fruit for this wine is sourced from vineyards aged 40years or older, some from 100+ year old vines. Fruit is placed into fermenters, beginning with a 5 to 7 day cold soak in anaerobic atmosphere. It is then crushed, followed by 14 days fermentation using selected yeast strains for primary fruit definition and primary fruit flavour retention. The wine is pressed off skins settled in tank over night then straight to oak.
The final blend is selected from all parcels after 20 months in oak. The oak is predominantly French with most being new. The rest is 2-5 years old. Only the best few barrels are selected for Rarefied.
Dark red in colour in the glass, the aroma is subtle but dense needing time to open. As it breathes it displays menthol amongst dark chocolate, black fruits, and ripe plums.
The palate is full and rich with chocolate flavours and ripe with plum and blackberry, with toasty oak and hints of smokiness and caramel. The palate is long heavy with flavours carrying through to a long supple tannin finish.
A 2-bottle limit has been put on this wine to ensure everyone has a chance to purchase a Rarefied.