Winemaking

The Shiraz grapes were picked at optimum ripeness from individual vineyard blocks. The grapes were crushed to small tank fermenters and cold soaked prior to the onset of primary fermentation. The rack and return procedure was used daily to gently turn the ferments over the skins to extract a generous amount of colour, flavor with soft tannin. A portion of the wine underwent its secondary fermentation in oak followed by maturation in a combination of new and older American and French oak barriques prior to blending and bottling.Tasting Notes

Colour: Deep brick red purple overtones

Bouquet: Pepper and black current aromas with complexed oak.   

Palate: Black current carry’s through to the palate and combines to produce full rich sweet fruit flavours with a soft tannin structure.

Cellaring: 5 to 7 years