Sons of Eden Selene Tempranillo 2017

Sons of Eden Selene Tempranillo 2017Tasting Note Deep ruby red in colour with intense dark cherry and smoked plum aromatics, all hinged around a complex rack of dried herbs. On the palate a fleshy black fruit core is surrounded by a layered line of textural savoury tannins. Awards & Accolades 92 Points jamessuckling. com Barossa tempranillo, Gran Reserva style with extended aging in oak. Ruby red in the glass with red and dark berry and cherry fruits with swirls of spice, pressed

Tasting Note

Deep ruby red in colour with intense dark cherry and smoked plum aromatics, all hinged around a complex rack of dried herbs. On the palate a fleshy black-fruit core is surrounded by a layered line of textural savoury tannins.

Awards & Accolades

92 Points
jamessuckling.com 

Barossa tempranillo, Gran Reserva style with extended aging in oak. Ruby red in the glass with red and dark berry and cherry fruits with swirls of spice, pressed flowers,

dried herbs, mysterious smoky dried meat tones, leather and earth. Medium bodied with a savoury palate shape, sandy tannins and a distinct Euro-esque feel to its weight and flow.

- Halliday Wine Companion

The Story

The timing of the first full moon in the Barossa Valley each harvest typically lines up with the Tempranillo harvest of the Light Pass Vineyard. This harvest moon wine is our offering to Selene, the Greek Goddess of the moon, the celestial-beauty that resembles fertility and productivity.

Winemaking

The Tempranillo is grown in the Light Pass sub-region of the Barossa Valley, which is classic red soil over limestone, and sits high on the eastern edge of the Valley. Likely, the oldest planting of Tempranillo in the region, planted in 1999 and is managed with low-input sustainable viticultural practices.

The fruit was hand-harvested, destemmed and fermented in both open-topped stainless steel fermenters and a 900 litre closed oak-cask. Extended skin contact pre and post fermentation together with daily hand plunging was utilised to gently extract colour and tannin.

After 30 days on skins the ferments were pressed to a mix of new and seasoned 500 litres French oak Puncheons for maturation. Matured undisturbed for 30 months, then naturally clarified and bottled without filtration.