Long, slow ripening of Shiraz grapes in this region produces a wine with fully developed flavours, elegance, spice and savoury complexity.
20% whole bunch fermentation, on skins for 2 weeks. Pressed to tank, then racked to French oak puncheons (20% new) for élevage. After 16 months maturation, blended and bottled in July 2016.
Elegant dark red fruits, olives and spice flavours on the nose, while the mid-weight palate reflects the excellent growing season.