A complex nose of dark cherry and blackberry aromas with a hint of forest floor and spice. Vibrant dark cherry and blackberry with a hint of ‘wombat rolled in all spice’ balanced with an even, textural palate with soft, supple tannins.
The fruit is crushed/destemed and fermented at temperatures ranging from 20-25C for 8 days on skins. The ferment is managed by a variety of techniques, including ‘aerative pump overs’ and ‘drain and returns’ which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation, it is drained/pressed, and transfered to 3 and 4 year old French oak hogsheads to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 12 months. This wine was bottled in April 2017.
First Drop was born in 2004. Conceived by two friends, Matt ‘Gantos’ Gant and John ‘JR’ Retsas, with a desire to make wines to drink, not just appreciate. Mother’s Milk! Based at the ‘Home of the Brave’ in the Barossa, First Drop is making wines with flavour, texture and a splash of funk; from fruit sourced from unique vineyards in the Adelaide Hills, McLaren Vale and Barossa to bring you a diverse, deliciously exciting and thought provoking line up of flavours. Seriously fun!
James Suckling 92pts (2016) - Aromas of tar and spice with plenty of fruit follow through to a medium to full body, with juicy fruit and a long and flavorful finish. This is balanced and fine-grained.
Huon Hooke 92pts (2016) - Deep red/purple colour with a spicy aroma and flavour, some walnutty influences and a medium-bodied, intense and finely-honed palate. It finishes with a little firmness from tannin and warmth from alcohol. Nicely balanced, though. A stylish wine, already drinking well and with future potential. A very tasty glass of shiraz. At this price, it's great value.