At this early stage, dark berry, plum and herbal undertones are still competing with new oak and nice dry tannins. A serious blend for special occasions.
Viticulturist: Johnathan Grieve
Vineyards: 7 - 9 year old vines Yield: 6 - 8 tons per hectare Winemaking: Avondale Graham premium reserve cuvée is the result of the winemaker’s best selection of wine in barrel in the cellar for that specific vintage. This is a blend of Cabernet Sauvignon, Shiraz and Cabernet Franc. By combining these building blocks, which will vary from year to year, we try to create a harmony that does not exist in the individual components. All portions were fermented separately. Fermentation peaked at 29 to 30 º Celsius and lasted about 14 days. The wines had undergone lots of rackings- and-returns for optimal extraction. Post-fermentation skin contact was allowed for between seven and 14 days. Malo-lactic fermentation took place in new and older French oak barrels. The wine was aged in new and used French oak small barrels for up to 19 months. The wine is unfiltered. Ageing: Enjoy now or age for another 10 years. Name: Legend says the Antonine Wall was broken by a Graham, a great Caledonian chief who drove the Roman legions out of his country. A Graham persuaded Parliament to remove the law forbidding Scots to wear their tartan! The Grieve family belongs to this courageous Graham clan who cultivate 100 hectares of grapes in a most unique, natural way. Analysis:
ALC - 14.5 % vol
R/Sugar - 2.11 g/l
TA - 5.57 g/l
pH - 3.64 | 
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