Deep ruby red.
Bright lifted aromatics of black pepper, spice, plum and black fruit aromas.
Medium bodied yet plush palate, with savoury red berry fruit characters, anise and violets. Ripe tannins, vanillin oak and a savoury whole-bunch leafiness offer balance and freshness to the finish.
Shiraz was destemmed, with 20% included as whole bunches and then fermented using wild yeast in small open vats peaking at 30 degrees C with extended maceration on skins post ferment. Pressed to barrel for malolactic fermentation, and matured in French oak barriques (30% new) for 16 months, and bottled in August 2020.
Highly enjoyable now, or cellar over the next 5 to 15 years.
REVIEWS & RATINGS
93 points, Jeni Port - Halliday Wine Companion 2022 - "Hand picked and destemmed, wild-yeast fermented in small open-top vats with 15% whole bunches. Mlf followed by 16 months in French oak barriques (30% new). Everything nicely framed around some rather smart oak, presenting a picture of cool-climate elegance. Deep purple, sweet black cherry/blood plum fruit with a generous dusting of spice and toasty oak. Aromatics come out to play on the palate, a note of pepper, too. Ripe cherry tannins add an extra flourish".
92 points, Stuart Knox, The Real Review - 'Ink black into a deep stained ruby rim. Mulberry, dark chocolate and rosemary aromas. A full body of dark fruit is well matched with olive tapenade, pepper and dark minerality tones. Tannins have a fine-grained nature and ensure good length and dry to the finish'.