Hand selected fruit from 8 blocks planted to 5 clones of Shiraz. Old vine, low yield; 2.5 tonnes per hectare, leaf-plucked, shoot-thinned and crop-thinned.
35% whole bunch, cold soaked for 5 days prior to fermentation. Temperature controlled ferment over 14 days, the shiraz and viognier were co fermented. The wine was then barrel aged in new and used French puncheons and hogsheads for 11 months.
Intoxicating nose of succulent black fruits and spice. The palate is deceptively generous with briary notes and red berry fruits. This wine exhibits traits of Northern Rhone, with its elegance, refinement, bright perfumed fragrance and savoury complexity. The concentrated palate unfolds to reveal an array of red forest fruits and well integrated oak seasoning.