Shiraz

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

Grapes are hand harvested at 24.5 – 26.0 balling. Cold soak for two days before it is inoculated with yeast. During fermentation colour/flavour extraction takes place with regular pump-overs every six hours along with two to three manual punch downs of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation a further 10-14 days of extended skin maceration takes place before pressing and barrelling in 225l French oak.

With a cool continental climate, diverse soil types, unpolluted air and free-flowing crystal-clear waters.

Malolactic fermentation is completed in barrel and further maturation takes place over 15 months. 45% 1st fill, 45% 2nd fill & 10 % 3rd fill barrel, tight and medium grain oak with medium toasting 96% French oak, 4% American oak.