The Daly Road has a deep garnet colouring with flashes of royal purple suggesting the youth of this wine.
The nose is intense with rich black forest aromas, blackberries and blackcurrant, dark juicy cherries with rich chocolate fudge cake and lashings of vanilla cream.
Further complexities of old leather notes and earthy aromas of autumn leaves and damp soil.
The palate is equally intense with dark berry fruits, dark cherries and blackberries complimented by cinnamon notes, chocolate covered coffee beans and raspberry liquorice.
The earthy aromas also continue onto the palate with hints of dried oregano, basil and a touch of mint.
A wine with elegant and silky smooth tannins and incredible generosity of flavours that linger long after the wine is gone.
81% Shiraz, 19% Mourvedre.
The different grape varieties were fermented separately in a combination of 7 and 11 tonne open fermenters. Fermentation was generally complete after 7 days, during which time the fermenters were pumped over 3 times daily. After the completion of the fermentation and the secondary malolactic fermentation, the wine was blended and matured in a combination of American and French oak hogsheads for 18 months.
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Grant Burge - www.grantburgewines.com.au