Grape Varieties: Shiraz
Yield: 6 Tons Per Hectare
Sugar At Harvest: 26 B
Alcohol Strength: 15.0%
Total Acid: 5.8 g/l
Residual Sugar: 5.9 g/l
The wine was whole berry fermented and cold soaked. Halfway through fermentation, half of the wine was
pumped into American oak barrels. The rest was left to ferment dry on the skin. It was then
racked into French oak barrels. The wine was oak matured for 18 - 24 months in 100% new oak.
Complex amalgam red berried fruit, chocolate, espresso, mulberry with sweet spice and smoky oak.
Round and full, velvet and lively, ripe and fresh. Silky texture pallet with supple tannins and lots of
horsepower. Excellent ageing potential.
Gold Medal - Syrah Du Monde
National Winner - Terroir Awards 2010
4 Stars Wine Magazine
John Platter 4 ½ Stars