Winemakers Notes: All grapes are picked when physiologically ripe to obtain peak ripeness in terms of sugar and flavor. The grapes are de-stemmed into open fermenters, pH is adjusted and fermenta- tion takes place over 7-10 days at a temperature of approx 24 degrees centigrade. Plunging and or pumping over takes place 3 times a day. The wine is then pressed using a Basket Press. Juice is then transferred to tank or Barrel to undergo Malo-lactic fermentation. Each batch is kept separate to deter- mine on a year by year basis the quality of the fruit from that vineyard. All wine is racked and returned to barrel 2 to 3 times during the 12 moth period to ensure a clean wine that does not need any fining or filtration. Color: Deep Black Purple. Nose: Intense aromas of blackcurrent, Stewed plums, Cherry, and chocolate. Palate: Full bodied berry palate with a sweet long lasting finish.
Score(s): 91 pts Wine Spectator Magazine - Bold, with dense notes of dark chocolate–covered cof- fee bean, plum paste, wild blackberry, cigar box and date bread. Expressive and generous. The velvety tannins linger. Shiraz, Cabernet Sauvignon and Merlot. Drink now through 2027. 8,500 cases made.— M.W.
90 pts The Wine Advocate (LPB) - Deep garnet-purple colored, the 2014 The Ball Buster Proprietary Red offers pronounced plum preserves, blueberry pie and blackberry tart notes with underlying licorice and dark chocolate hints. Medium to full bodied with a solid backbone of ripe tannins and lively acid cutting through the concentrated black fruits flavors, it finishes with persistent pepper, anise and spice box notes.
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