Curtis Family Vineyards sources fruit from a combination of owned vineyards and premium McLaren Vale growers.
The blend of individual vineyards and sub-regional characteristics is the key to the resulting style.
Handpicked in the cool of early morning and slowly destemmed and roller table sorted to maintain whole berries, retained for aromatic lift.
Berries and juice are then chilled down to allow for cold soaking to encourage early colour stabilisation and gentle phenolic release.
Fermented in small open fermenters with daily air purging and rummaging delicately, allowing gentle pump-overs as the cap softened. Peak fermentation temperatures are held at 18–20°C to preserve dark fruit aromatics while allowing full extraction.
The wine completed malolactic fermentation in barrel and matured for 36 months in a selection of fine-grained French oak & American Oak hogsheads, 50% new.
This patient aging process allows the wine to develop remarkable complexity while softening its structure and integrating subtle oak characteristics with the fruit's natural expression.
The extended barrel aging bestows the wine with sophisticated layers of flavour and a refined texture that complements the varietal's inherent silkiness.
This careful maturation transforms excellent fruit into an exceptional wine, creating depth and nuance that only time can provide.
Aging potential 10 - 40 years
