Wine Making Notes:

Margaret River experienced warmth throughout the grape growing season which led to an early start of harvest and reds ripening two weeks ahead of the long-term average. Without threat of rain, Shiraz strongly benefited from these warm conditions and batches were slowly harvested throughout the region at the peak of their fruitiness, concentration and intensity. Our most northern supply was generous and structured while southern batches contributed savoury elements and the Grenache offered floral notes to the blend.

The fruit is harvested in the coolest hours of the night, using selective harvesters able of gently but thoroughly sorting berries similarly to hand sorting while in the dark. At the winery, the fruit is gently split or kept whole to promote different levels of carbonic maceration and further add complexity. The primary fermentation takes place in a combination of open top and closed stainless fermenters, allowing perfect control of the temperature as well as the full range of red skin extraction work. The skins are allowed to soak as long as necessary to achieve the best balance of tannins, color and fruit expression before being gently pressed and the wine put straight to barrels for secondary fermentation. Our Shiraz and Grenache batches are aged in French and American oak for 16 to 18months and barrels are individually tasted and selected before the blend is assembled and prepared for bottling.

Nose:

A lifted bouquet of blue and red fruits. Satsuma plum and pink musk stick. Lifted rose petal and dried herb, with a white pepper lift.

Palate:

Lick of Raspberry and cherries on entry with hints of plum and spice. Generous full palate with bold yet elegant tannins.

Food Pairing:

Butterflied Harvey River Lamb leg cooked over hot coals with a Salsa Verde.

Alc %:

14.5%