Production
Sourced from a plethora of plantings across the Tellurian Vineyards, individual ferments are selected to create a lighter bodied, fruit focused Shiraz. Mourvèdre from their 2011 planting, lends its herbaceous and spice-driven qualities to further add a vibrancy and lifted acid profile. Destemmed and crushed to open top fermenters with small parcels added as whole bunches. Fermented in a mixture of stainless steel and concrete fermenters with 14-16 days on skins. 10 months in a combination of French Barriques, Puncheons and Demi-Muids, 10% of which were new.
Tasting notes
Displaying fruit intensity, fine tannins, with a splash of Mourvèdre (Mataro) adding a spicy lift and savoury complexity.
