Description

The Shiraz was slowly fermented at a cool temperature for 16 days and pumped over 4 times a day to extract all those beautiful ripe shiraz characters. Following fermentation the wine was put straight into American and French oak for natural malolactic fermentation. The wine remained in oak for 18 months.
The ripe shiraz characters of blackcurrant, plum and licorice are obvious in this wine but so are the spicy and pepper notes. All these fruit characters are complimented and complexed by the careful oak handling which also gives the wine a soft vanillan finish.
Great to drink now but will also reward with proper cellaring.

Tasting Notes

View tasting notes (94 kb)