A combination of small (8 tonne) and medium size (25 tonne) static fermenters have been used, with a fermentation cycle of between 8-12 days. The natural or ‘wild’ yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added. The majority of parcels were then run to barrel, however select parcels remained ‘on skins’ post fermentation for 1-2 weeks. The result is a wine with excellent depth of colour, richness and complexity.
Dark red in colour with an aroma of mixed forest floor flavours, balanced with dried plums and an earthy, savoury complexity. This medium to full bodied Shiraz wine has a balance of red fruits and earthy, cedar textures and finishes with fine, earthy tannins. Great now, but will reward a further 3 - 5 years in the cellar. Try with Veal Scallopini.
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