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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.
A complex and enticing nose with florals, spice and some meaty savoury notes. The Shiraz delivers a solid core with dark plum, black cherry and loads of spice whilst the Viognier compliments this by adding a brightness to the wine. Fine grained tannins bring this wine to conclusion with a moreish savoury edge.
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.
Awards: McLaren Vale Wine Show 2021
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