Tasting Notes

This is the deepest​,​ fullest Shiraz I have made to date. The 21 growing season will go down as one of the greatest in recent times with ample rain in winter followed by mild Spring and Summer conditions that allowed for slow​,​ prolonged ripening. I de stemmed close to the entire yield and lightly crushed into 500kg fermenting tubs. Due to the very cool ambient temperatures the wine fermented slowly and was on skin for 28 days. Again basket pressed to neutral French barrique and one second fill French puncheon. Laden with all the spice and sweetness from new oak but balanced by rich​,​ powerful dark forest fruit as well as rose and lavender flowers. Generous yet soft tannins complement the medium body and long acid line.