‘We think this is probably the best The Holy Trinity we have made. Some years the stars align and 2018 was one of those years’, Craig Stansborough, Chief Winemaker. 

A portion of the wine was fermented in traditional old concrete fermenters with the cap held down by header boards – similar to the Southern Rhone technique – allowing heavy extraction of colour and tannin, particularly from the Grenache.

MATURATION

Post fermentation the wine was matured in a combination of seasoned French Oak Foudres and two to six year-old French puncheons. 

VINTAGE CONDITIONS

Even ripening periods allowed the grapes on the Barossa Valley floor toreach optimal ripeness during what was a very steady harvest in 2018. Heat and dryness toward the end of the harvest created excellent condi- tions for the late-ripening Grenache and Mourvèdre.

COLOUR

Brilliant and vibrant ruby red colour.

NOSE

A playful combination of candied apple, raspberry jubes, frangipane and lemon curd. In the background you see notes of cinnamon and clove.

PALATE

Medium to full bodied, fresh and vibrant with enough tannin to shape the wine. Acidity carries the wine through to a clean, slightly mineral and lengthy finish. Lovely hints of fresh raspberries and cinnamon linger on the palate.