Dark ruby with violets, spice, chocolate, black and red berry fruit on the nose. Elegant on the palate. The tannins are ripe and soft and the wine has a long clean aftertaste.
ageing : Drink now or enjoy over the next decade.
Care is taken to ensure that no over ripe or damaged fruit is used in the winemaking process. All the grapes were crushed and destemmed. The Shiraz must was then inoculated with Rhone yeast, D254. Fermentation took 5 days and was conducted at a temperature of 30ºC in closed vessels. This was followed by a further 14 days maceration on the skins. Pressing was very gentle and the young wine was matured for 16 months in 30% new French oak and the balance in second and third fill French oak.
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