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 28° C.
Further maturation in a mixture of French and American Oak for 18 months has resulted in a wine of great structure and finesse.
Review by: Gary Walsh, The Wine Front
Review by: Cowra Wine Show 2010
Review by: World's Greatest Shiraz Challenge V, Winestate Magazine
Review by: James Halliday, Australian Wine Companion 2011
Review by: Barossa Wine Show 2010
Review by: 2010 - International Wine and Spirit Competition
Review by: AWC Vienna 2010
Review by: Sydney Wine Show 2010