Technical Notes: Shiraz grapes were harvested at 25° balling and transported in refrigerated trucks to the cellar. Cold maceration was done for 48h at 12°C to capture the specific grape flavours and enhance the colour. The grapes were fermented for 8 days between 24°C-26°C on the skins until dry. Pumpovers were done for 30 minutes every 4 hours and the wine was racked & returned during the fermentation process. After malo-lactic fermentation, the wine matured with wood chips(70% American oak and 30% French oak).
Description : A deep, plum red wine with a distinctive smoky character and elegant berries and pepper aromas on the nose. A subtle, integrated oak flavour complements the soft tannin edges. This wine will complement venison and game dishes. Enjoy now and over the next 4-5 years.
