Fermented using 15% whole bunch clusters. Matured in French oak puncheons (40% new)
"I’ve come around to Tasmanian Shiraz these days. You tend to get this ultra-clean ‘mineral’ acidity, kind of like Ardèche Syrah, which transmits flavour so well, with a cool purple thing happening. But don’t mind me. This is from the Milton vineyard, on the East Coast of Tasmania.
Boysenberry, blackcurrant, raspberry, lots of cracked black pepper, wheatgrass and herb, just a dash of spicy oak. Medium-bodied, so fresh and spicy, juicy pomegranate crunch to acidity, fine graphite tannin, cool and clear, with a long spicy and nutty finish. So much energy and character. Wonderful." 95Pts, Gary Walsh, The Wine Front