Showcasing the Tscharke Family Seppeltsfield and Marananga Vineyards, the region’s terroir is reflected in this wine’s quality and complexity.

Deep garnet colour with a subtle purple hue. A lifted nose of sarsaparilla, cheese and earthy spice The palate is full bodied with drying but very fine tannins. Spices mingle with ripe dark cherries and chocolate. A long linear wine that begs for a plate of cured meats, olives and cheese.

The Tempranillo is crushed and fermented in open top fermenters. Heading down boards were used to submerge the cap to ensure maximum extraction of tannins and colour. Fermentation was followed by two weeks extended maceration before being basket pressed and racked to barrel for maturation and secondary malolactic fermentation. The Graciano was crushed and fermented in open top fermenters with regular pump overs, with the wine basket pressed and racked to barrel for fermentation and secondary malolactic fermentation. The wine was blended two months prior to bottling.

Decent Winter rainfalls set for a great Spring. With the growing season off to a good start, January and February followed with ideal mild summer weather and saw healthy vines bearing good crops. Our harvest commenced late February but the later ripening varietals were struck by the worst heatwave on record in March and it was a battle to maintain healthy vines and fruit. Fortunately these varietals have great heat tolerance and although the weather was harsh we were still blessed with magnificent wines.