||A rich colour and deep hue introduces your nose to a ripe and rich flavour. A cracked pepper and spice nose is blended with vanilla and fruit ripeness. The vanilla softness on the nose takes you into a ripe palate crammed with weight and soft, sweet oak length. Other text The fruit is allowed to ripen to between 13 to 14 Baume in order to allow maximum fruit richness and flavour whilst giving a deep purple hue to the colour. The juice is fermented on skins for up to 3 weeks allowing soft tannins to be formed into the rich and soft palate seen in many great Australian Shiraz'. The fermented wine is then drained and the skins pressed into a new vessel to allow a natural malolactic fermentation occur, giving a further softening and palate rounding to this rich variety. After settling, a portion of the volume is transferred to oak and allowed to mature for 6 months before blending back into the original wine, adding complexity and texture to the fruit driven palate. This wine is then chilled, clarified and bottled on the Estate to ensure maximum quality control in the final product. Food pairing A perfect accompaniment to this wine would be Rich rare char-grilled beef and asparagus or a rich confit de canard to bring out its juicy palate. Producer "People cant be bothered by all the hype and nonsense of wine. They just want to drink it." ~John Casella. It all started in 1820, when the first Casellas planted some vines in the Italian countryside. Two things sprouted shortly thereafter: a cluster of grapes, and a family passion that would last 188 years and counting. Fast forward to 1957. Filippo and Maria Casella were keeping the business alive in Italy, when they decided to pack up and move to Australia. However far away, they couldnt escape their wine roots. Filippo began selling grapes to local wineries. Then in 1969, he decided it was time for a new generation of Casellas to put their winemaking skills to use. Following the blueprint of other Australian winemakers, Casella sourced his fruit from other growing areas throughout South Eastern Australia, creating wines with incredible freshness and character year after year. Still, almost a third of the grapes used for [yellow tail] are grown right in the Casella familys vineyards, nearly 540 acres in the Riverina region of Australia. In 1994, the Casellas built a new and improved winery, blending old world heritage with new world technology. From humble beginnings, this family has come a long way. Today the company is run by Filippos three sonsJohn, Joe and Marcellowhile Filippos grandchildren have become the sixth generation to join the family business. In 2000, John Casella joined forces with another family-run company, W.j. Deutsch & Sons, to bring the goodness of [yellow tail] to the United States. Year after year, the Casella family continues to create quality wine thats fun, flavorful, and bursting with a personality all of its own.