Region: Barossa Valley Grapes: Shiraz First Glance: Complex, Expressive, Deep, Rich
The Wine: A wide range of fermentation techniques were utilised, but all involved extended skin contact ranging from 15 to 20 days. A cold soak period of up to 5 days occurred before a natural warming to start the fermentation. Upon completion the ferments were pressed to a mix of new and seasoned oak hogsheads, for malolactic fermentation and maturation. Matured in barrel with minimal intervention for 14 months, then naturally clarified, and bottled without filtration.
Deep garnet in colour, with a complex aroma of vibrant red berry and spiced plum with hints of red liquorice. The palate is rich, rounded and intensely flavoured, finishing with a robust vitality. Delicious drinking upon release but will mature very well for the medium to longer term.