The grapes for this wine come from ten year old Shiraz block planted in decomposed sandstone and granite soil.
The grapes are harvested at optimum ripeness to ensure good fruit, a dark red colour and good structure. The grapes are destemmed and crushed at the cellar. Cold maceration is applied for two days before fermentation to extract as much colour and flavour as possible.
After fermentation is started, the wine on the skins is left to ferment. During fermentation the skins and the must is continually mixed for optimum flavour and colour extraction as well as even fermentation.
After fermentation, the wine is allowed extend skin contact before it is pressed to obtain the dry wine. This allows for added extraction, complexity and structure. It was matured for 14 months in second fill French Oak Barrels.
Medium-bodied with a solid backbone of rounded tannins and lively acid, it offers plenty of earthy/meaty flavour right through to a good, long finish.
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