The finish is long with fine-grained tannins from eighteen months maturation in a combination of new and older American and French oak hogsheads.
The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel open fermenters. A cultured yeast was used to start the fermentation and the tanks were hand plunged spending 7 days on skins at 26° C. All of this encouraged maximum extraction yet retaining the dense, spicy fruit flavours which Shiraz is renowned for. The skins were gently pressed in the JLB Bucher Vaslin press and the wine spent 18 months in French & American oak hogsheads.
Review by: 2010 - Berlin Wine Trophy
Review by: AWC Vienna 2010
Review by: MUNDUS Vini 2010