vintage

Fruit from our Shiraz vineyards in the warmer parts of the Margaret River region was used, as the variety excels in these locations in terms of achieving balanced vine growth, intensely flavoured fruit and resultant wine. During the ripening months of March and April, the fruit from each vineyard block was tasted every 3 days to monitor flavour development to ensure each parcel of fruit was picked at its optimum.

winemaking

The fruit was picked during the coolest part of the night to ensure it reached the winery in peak condition. The fruit was de-stemmed, then cold soaked prior to fermentation, which helps to produce a fruit-driven, aromatic wine with a lush, soft texture. As it fermented, each batch was thoroughly aerated and the grape seeds were removed. The wine was then gently pressed and fermented a little longer, before maturation in French oak barriques, hogsheads and puncheons for twelve to fourteen months. Each batch was then carefully blended together and bottled. 

region

Margaret River

variety

Shiraz 

analysis

• Alc Vol: 14.5%
• pH: 3.46
• Acidity (TA): 6.88 g/L

A fabulous partner for beef spare ribs.