Elephant in the Room Titanic Limestone Coast Tempranillo 2025 (Australia)

Elephant in the Room Titanic Limestone Coast Tempranillo 2025 (Australia)"Sweetly ripe and fragrant, the bouquet shows dark plum, wild strawberry, cured meat, and rich floral aromas. The palate is equally appealing, with a plump mouthfeel backed by polished tannins, leading to a lengthy and supple finish. At its best: now to 2029" Sam Kim, Wine Orbit, Sept 2025 The 2025 South Australian Tempranillo shows vibrant aromas of dark cherry, plum, and a hint of spice. The palate is medium bodied and supple, with ripe berry

"Sweetly ripe and fragrant, the bouquet shows dark plum, wild strawberry, cured meat, and rich floral aromas. The palate is equally appealing, with a plump mouthfeel backed by polished tannins, leading to a lengthy and supple finish. At its best: now to 2029" Sam Kim, Wine Orbit, Sept 2025

The 2025 South Australian Tempranillo shows vibrant aromas of dark cherry, plum, and a hint of spice. The palate is medium-bodied and supple, with ripe berry flavours, fine tannins, and a smooth, lingering finish.

The Elephant in the Room wines are proudly large in scale and expansive in flavour. Ignoring fashion and braving the scorn “wine thought police” Elephant in the Room was created to give consumers exactly what they want – full bodied and mouth-filling wines that deliver maximum pleasure. Each wine is sourced from slow-ripening cool climate vineyards in the Limestone Coast of South Australia and partially matured in French Oak before final blending and bottling by Corey Ryan.

South Australia experienced one of its driest and warmest seasons on record in 2025, with well below-average rainfall and consistently high temperatures. The result was an early, lowyielding harvest producing intensely flavoured, concentrated fruit of excellent quality.

Partially hand harvested before de-stemming primarily in closed fermenters with pump overs with a portion of open fermenters. All components blended post fermentation before two thirds were matured in stainless steel and one third was matured in French oak for nine months months before bottling with minimal fining, filtration and sulphur addition.