Exhibiting a deep red hue and giving off dark berry aromas from the nose, the textural and medium-bodied palate, this is a delight to consume. This elegant red wine has a cellaring potential of about 15 years, and it is recommended that one decants this wine before serving it. Suggested food matches with this red wine include beef tenderloin, meatballs, venison and lamb ribs.
The Reserve range of wines are produced using the best fruit off the Robert Stein Vineyard, often from the older vineyard blocks. Naturally fermented (no commercial yeasts used) to reflect the outstanding quality of the vineyard, reflect the rich, complex flavours, characteristics which the Mudgee Region offers.
93 – Ned Goodwin, The Wine Companion
“… Fermented wild, with a longer maceration time than the standard cabernet (14 days) and the inclusion of 20% whole bunches. French oak (40% new) provides restraint and order as its espresso tannins meld seamlessly with the cherry-pith feel of the grape tannins, succulent and pliant as they spread across the mouth. A powerful wine, with an explosion of currant, anise, mocha, mint and hedgerow riffs channelled to a gait of restraint and age-worthiness by fine structural latticework.”