The Revivalist shows aromas of black cherry, chocolate and bay leaf. On the palate, there are flavours of blackberries and toasted oak and a lush mouthfeel. Structured and balanced, there are fine abundant tannins.
The Merlot fruit is sourced from Hickinbotham’s 200 Block and Block 103, and the Petit Verdot is sourced from Hickinbotham’s Block105. The fruit is hand-picked, destemmed and whole-berry sorted then gently crushed. Cold soaked, native fermented and pumped over daily with a minimum 21 days on skins. Basket pressed with light pressing included in free-run and drained directly to barrel. It is then racked and returned three times during maturation for 15 months, before being aged in fine-grain Bordeaux coopered barrels of which approximately 50% are new.