Soft wood and white pepper, violets, vibrant red berries and orange peel arrest the nose. Samsara is full yet well-integrated with hints of plum and cherry, cloves, cinnamon and pepper. This wine is spectacular well-balanced and carries an exceptional fruit-driven palate. The whole bunch fermentation results in firm tannins and good acid which gives the wine an unbelievable length.

The Avondale Samsara 2009 is made from organically grown Syrah Grapes from 10 to 17-year-old vines, yielding an even handed 4 to 8 tons per hectare. 10% to 15% of these were whole bunch fermented, which added body and length to the final wine. The remaining grapes were destalked and crushed and cold soaked for 2 to 3 days before fermentation using natural yeasts from the vineyards. Fermentation took place over 7 to 10 days.  The healthy condition of the Estate’s grapes allowed for a long post-fermentation maceration that took place over 25 to 30 days. Thereafter the wine was taken to 1st, 2nd and 3rd fill 225-litre French oak barrels where malolactic fermentation took place. The wine was aged in the barrels for 12 to 16 months and lightly filtered before bottling.


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