Made from grapes grown in the Murrindindi Valley of the Victorian High Country this wine was wild yeast fermented in small batches. After ferment it spent 9 months in older American hogsheads before minimal fining and filtration
This big but soft Shiraz shows intense blackberry and spice flavours and aromas (along with white pepper typical of cooler grown Shiraz) balanced with American oak and soft tannin.
FOOD The result is a great wine to enjoy by itself or with rich red meat dishes such as Osso bucco.
CELLARING It can be drunk while relatively young or cellared for up to ten years.
ALCOHOL Alc. 13.0%