Beautifully balanced tannins derived from eighteen months in French and American oak complement the luscious fruit and give the wine added complexity and structure.
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 Vaslin Bucher press and the wine spent 18 months in French & American oak hogsheads. 10% New oak was used with the remaining portion in 4 - 5 year old barrels.
Review by: Royal Adelaide Wine Show 2008
Review by: AWC Vienna 2009
Review by: James Halliday, Wine Companion