The fruit is harvested in the coolest hours of the night, using selective harvesters able of gently but thoroughly sorting berries similarly to hand sorting while in the dark. At the winery, the fruit is gently split or kept whole to promote different levels of carbonic maceration and further add complexity. The primary fermentation takes place in a combination of open top and closed stainless fermenters, allowing perfect control of the temperature as well as the full range of red skin extraction work. The skins are allowed to soak as long as necessary to achieve the best balance of tannins, color and fruit expression before being gently pressed and the wine put straight to barrels for secondary fermentation.
Our Shiraz batches are aged in French and American oak for 16 to 18months and barrels are individually tasted and selected before the blend is assembled and prepared for bottling.
Vibrant and fragrant aroma of blueberries with dried herbs of thyme and sage. Hints of white pepper and cedar.
Plush and succulent forest fruits, with hints of boysenberry and mulberry pith. Baking spices of vanilla and clove. Balanced by bright red currant acidity. Velvety tannins provide excellent length.
Ribeye Steak with an Argentinian Chimichurri sauce or Roast Lamb and Grilled Vegetables
Contains traces of egg whites, Sulphites.
Appellation: Margaret River
Appearance: Deep ruby red with a purple hue
Closure: Screw Cap
Cellaring: Drink Now, or cellar up to 6 years
Oak: 12 months on French and American Oak