Production
Produced from only free run juice and fermented on skins in stainless steel tanks. The ripe stems are left on the bunches to add to the overall tannin quality of the wine, whole bunch fermentation takes place. After a third of the sugar has fermented, delestage is done once per day. The wine is drawn of at the bottom of the tank and splash into a separate tank. Then it is splashed back into the fermetation tank onto the skins and stems. Much more air is incorporated into the wine this helps to release the fresh, fruity and spicy aromas so well known in this wine.The wine is left on fine lees for an extended period for greater palate weight and mouthfeel.
Tasting notes
A ripe and juicy iron-rich Shiraz with aromas of blackcurrant that lead to rich and dark bramble fruit flavours, black pepper notes and a long, fruity finish.
Food match
This wine was made with the barbecue in mind, it's a great partner to homemade burgers or sticky spare ribs.
