The grapes are picked in the cool of the early morning and crushed immediately into stainless steel fermenters where they ferment steadily for 7-10 days. After pressing off skins, the wine is then matured in new and older French oak hogsheads for 12 months prior to blending, fining, filtration and bottling. With robust, integrated tannin this wine could mature in the bottle for ten+ years.
A nose of plum, raspberry, violet flower, blueberry, mocha and a hint of spiced. On the palate its fresh blueberry fruit with lots of plum, dark cherries and young blackcurrant fruits. A long fine tannin structure throughout gives an excellent backbone to this food friendly style of Barossa Shiraz.
