Shiraz fruit from our Estate vineyards in the Barossa with yields dictated by mother nature using minimal input viticulture.
The grapes are harvested, destemmed to open and closed top vats for ferment. The ferment receives twice daily pump overs for up to 10 days then pressed separating the juice from the skins when the sugars are dry. We then rack to barrel where malo and ferment are completed, then left to age for around 12 months in four-year-old American oak barrels. The barrels are tasted for style and blended to produce a medium weight Barossa Shiraz.
Generous red colour. Both the nose and palate display opulent blackberry and plum fruit complementing the white chocolate and vanilla flavours with underlying spice for complexity. Good balance length and a plush finish.
Cellaring: 2014 – 2028
Residual Sugar: 0.52g/l