Interesting making. Machine picked fruit. Fruit was crushed and de-stemmed into open top fermenters. Time on skins varied from 9 to 21 days, which is very flexible and long. At pressing, all free run and pressings were combined in tank and matured together-very interesting and it's got to be age-worthy. MATURATION The wine was matured in new and old French and American oak for 24 months and then bottled with minimal fining and without filtration. Wow!!! It's RP96.
So it's deep black-purple in colour. An interesting bouquet that displays a gentle perfume of aniseed, roasted nutes, lavender, mineral, earth, tar and espresso. A big, even and persistent coating entry of pure fruit weight. Rounded purple to black fruits that continue on an extended and long finish, with a wealth of classy tannins that make the finish very soft, rounded and balanced.
See more at: http://twohandswines.com/wines/catalogue/2006/COACH-HOUSE-BLOCK-SHIRAZ#sthash.3wnhZmRr.dpuf