Choose this if you love your Shiraz with ripe red fruit flavours and a bit of spice.
Excellent served with grilled meat dishes or hearty winter stews.
The grapes were harvested at 24° Balling in early to mid-February. Fermentation took place on its skins for approximately five days at 25° - 28° Celsius within static red fermenters. Skins were pressed off prior to dryness to retain its soft ripe tannins and avoid any unnecessary varietal tannins. Malolactic fermentation and maturation took place in stainless steel tanks with 2g/lt of selected medium toast French oak staves for approximately eight months.
This blend has a nose brimming with blackcurrant and raspberry flavours, complemented by just a hint of spice. A light oak treatment balances the supple fruit on the palate and adds to a lingering finish.
Ready to be enjoyed now or within the next three years.