By James Halliday, Wine Columist
Extract taken from The Weekend Australian Magazine 27th April 2019

2016 Reserve Tempranillo

96 Points

Machine- harvested, crushed and destemmed, 4 weeks fermentation and maceration, 12 months French Oak (19%). Gloriously fine but warm texture to its peacock’s tail display of red cherries, strawberries wild and cultivated. 14.5% alcohol. Diam, drink to 2036.

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