Adelaide Hills, SA.
A variety of fruit pressing techniques were used before a mixture of inoculated and wild fermentation took place. The fruit spent 7-12 days on skins before being transferred to seasoned French oak barriques. All vineyard parcels were kept separate until blending stage, following 16 months in French oak (40% new).
The resulting shiraz is deep red in colour, underpinned by bright purple hues.
Lifted and complex on the nose, the shiraz shows notes of raspberry and blueberry missed with a touch of black pepper, vanilla and cedar. Medium to full bodied and elegant with fleshy dark fruit characters, silky tannins and balanced acidity culminating in a long and rewarding finish.