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: 2011 Berlin Wine Trophy
Review by: MUNDUS Vini 2011
Review by: AWC Vienna 2011
Review by: Decanter Magazine
Review by: 2011 International Wine and Spirit Competition
Review by: Winestate Magazine