Our Shiraz is hand-picked and then crushed with some whole bunches being returned to the fermenters. The fruit was cold soaked for six days and was then allowed to undergo a wild ferment in open fermenters. The fermenting wine was hand plunged three times a day to help extract maximum flavour, colour and tannin from the skins and was then left to undergo post ferment maceration to further extract tannin for a week before pressing off from the skins.
The resulting wine was then matured for eighteen months in a mixture of American and French oak barrels with 40% new oak. It has intense flavours of blackberry and spices with a spine of pepper running down the palate, these fruit characters meld seamlessly with the tannin structure of the wine which is firm and fine grained. The wine finishes long and strong.
FOOD Enjoy our Estate Shiraz with strongly flavoured red meat dishes such as herb rubbed lamb roast or a rare steak with a green pepper sauce.
CELLARING It will perfectly accompany dinner tonight or it can be carefully cellared for a special occasion in 15 years of more. ALCOHOL 13%