Tasting Notes

Not yet available - due to be released April, 2009

Technical Notes

• Wine Analysis:
• Alcohol: 14,8 % by vol.
• Total Acidity: 6,8 g/l
• Residual Sugar: 0,5 g/l
• pH: 3,52

Reviews

Wine Spectator

Firm and spicy, with a minty edge to the berry and smoke flavors, persisting against a layer of chewy tannins. Drink now through 2013. 1,200 cases imported. (Harvey Steiman) 86pts
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Estate Profile

The area that is known today as the McLaren Vale Wine Region was amongst the first to be planted with vines in South Australia. Aramis vineyards in McLaren Vale are planted on their own rootstock in some of the world’s oldest mineral rich soils and in the most temperate of Mediterranean climates. The Aramis Vineyards consistently produces excellent fruit quality from low yielding vines.

Only the best parcels of fruit are carefully selected throughout the vineyard and utilized in the Aramis Vineyards label. Great attention to detail with the integration of fruit flavours and fine oak barrels helps produce classic handcrafted wine styles. Lee Flourentzou, the General Manager of Aramis Vineyards, has pursued his passion to produce rich and intensely flavoured red wines. The best way to prune a vineyard is by hand, Aramis will only do what is best for the vineyard.
The wines from Aramis Vineyards express full varietal flavours, and take advantage of the McLaren Vale's Mediterranean climate, with its long slow ripening season and favoured soils. Aramis wines are fermented in five tone open fermenters. Maturation in American and French oak for 12 - 24 months and then further maturation in bottle before release. Fining, if required, will be executed using pure egg white outsourced from a free-range chicken facility. Corking methods are of the latest technology, only the best corks are used, there is no expense spared when bottling Aramis's wine.

Download a high quality information sheet here.