Individual grape parcels were crushed and fermented in open-top stainless-steel tanks with regular punch-downs (4-5 times daily).Followed by extended skin maceration. The wines were then racked (transferred) to a combination of 1st, 2nd and 3rd fill French oak barrels, and left to mature for 20 months.
56% in NEW 1st-fill French barrels, 44% in 2nd-and 3rd-fill French 225 and 500 liter barrels for a total of 20 months.
A perfect expression of this versatile varietal. Spice, plum, casis on the nose followed through with a rich an textured pallet. The new oak is playing a beautiful supportive roll adding to the vanilla spice flavors but still persevering the fruit, notes of spice and melba toast to be found in this well balanced wine.
This wine will complement beef, lamb and rich venison dishes, however, on its own it expresses all the characters of Shiraz that lovers of this variety really enjoy.