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Vibrant and reasonably elegant for a shiraz from these parts, the wine underwent 5 days of pre-fermentation cold soak, before fermentation in open top vessels and up to 35 days on skins, a small percentage was racked to barrel for completion.
The assemblage, lifted with a dollop of viognier, was then aged for 12 months in seasoned French oak. Finishes with clove, anise and a hint of Vegemite yeast extract.
Margaret River, Western Australia
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