The serious stuff:
The Shiraz for this wine was sourced from our two vineyards in the pristine Frankland River region of Western Australia.
Fruit from individual vineyard batches were picked in the cool of night and fermented separately between 21 -‐ 24 C for 9 days with extended skin contact to optimize flavours, colour and tannin profile. Individual batches were barrel aged for an additional 12 months, and then classified and blended prior to bottling.
But, what does it taste like?
A wonderful array of red fruits and dried savoury herbs on the nose, followed by a palate of ripe red fruits and spicy, almost tangy acidity supported by subtle background oak. Very easily drinkable and satisfying, with a long and gently grippy finish due to the fine tannins.
Beautifully balanced and rounded.