The colour has a bright purple intensity, solid to the core. The nose offers a tremendous lift of spice from the Viognier. Dark blackberries are supported in the background by a careful use of oak. The palate is rich and luscious, followed by long tannins and dominating fruit.
This wine is a heady mix of dark berry fruit, with earthy nuances and lifted florals from the addition of Viognier. Excellent structure, it has great depth and richness of plums and blackberries with supportive, balanced oak and a lingering finish.
The wine was fermented on skins in stainless steel open fermenters for 7 days before being basket pressed to stainless steel tank for the remainder of primary fermentation. Once sugar dry, the wine was racked off gross lees with approximately 50% going to third use French oak hogsheads and the remainder to tank for malolactic fermentation and a maturation period of 10 months.
Prior to bottling 4% Viognier was blended into the Shiraz to add fragrance and lift.
Colour: Deep magenta
Aroma: The nose is given a lovely lift by the addition of the Viognier, is redolent of tobacco leaves, blackberries, leather, dry herbs and a hint of stonefruits.
Palate: A supple palate with fine, silky tannins. The palate here starts to provide a more chocolatey note with a lingering finish.
Food Pairing: Grilled beef short ribs with charred vegetables.
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