From parcels picked off the superlative Jaensches Vineyard at Moppa, open fermented as whole berries, hand plunged over the course of ten days and basket pressed into a combination of French and American oak for malolactic and six months on gross sediments, followed by rack and return for a year and a half maturation before bottling, unfiltered and unfined. Soft and smooth, dark berry opulence over a length of seamless tannins, Albert's sound structure and exquisite balance resolving on a fine line of bright cherry acids and creamy vanilla toastyness.
