Xola - {{variant.variant__name}}

2016

Aglianico

Region:

McLaren Vale

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Story

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The Xola is our study on duality in wine. In the South American Andes the concept of Yanatin abounds with the indigenous people adhering to a philosophical model based in what is often referred to as a “dualism of complementary terms” or, simply, a “complementary dualism”.

As William Blake says “Opposition is true friendship”… The opposites of existence, dark/light, male/female, inner/outer are viewed as interdependent and essential parts of a harmonious whole. Tannin is the dark; the masculine… in its youth Aglianico (ahl-YAH-nee-ko) certainly has its fair share of tannin heft and muscle, requiring an extended time in seasoned oak barrels to relax, become comfortable with itself and display the harmonious characters we seek.

Winemaking

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A single vineyard wine, Xola is hand picked, destemmed with rollers out, inoculated with a neutral yeast and fermented until dry on skins, undergoing extended maceration for a total of six week on skins. It is then matured for 36 months in seasoned oak. As a notoriously late riperner, Aglianico isn’t picked until late April/early May. It is a deceptive and complex wine, with more depth and tannin to the palette than how it appears in the glass.

Tasting Notes

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LOOKS LIKE: Deep purple.

SMELLS LIKE: Lavender, spice, cloves, star anise and cinnamon.

TASTES LIKE: Dutch Liquorice, Chocolate, Christmas Pudding, violets and grippy tannins.

DRINK WITH: Char-grilled meats, the perfect steak.

CELLAR FOR: Up to 10 years.