70% New and used American Oak, 30% used French Oak
Good average rain then a hot October and cool dry conditions through harvest. This, combined with low yields led to strong varietal expression in the reds
Inoculated with AWRI yeast. Open fermentation with daily plunging or rack & return. Major portion racked to new American oak hogsheads at 2.5-3.5 Baume for barrel fermentation and lees stirring.
Deep purple red. On the nose lifted plum, vanilla and spice characters with underlying complex notes of boot leather and barrel.
The palate has good body with rich black fruits, savoury herb, pepper and spicy oak notes. It is well balanced with natural acidity and barrel flavours.
The finish is warm and dry, leaving spicy, cherry pip flavours lingering.
It shows all the hallmarks of world class Shiraz treated with good oak maturation to produce a great wine with good ageing potential.