Description
Our Shiraz is sourced from ancient Victorian soils in order to achieve awine with greater finesse, purity and structure as well as typical eucalypt flavours and saline finish assosciated with the area.
Picked at night and crushed wthin an hour of picking before being sent to the fermentation tanks. The Shiraz grapes were fermented in temperature- controlled tanks maintained at 22 – 25ºC to avoid extracting any harsh tannins, with the fermentations pumped over to extract good colour. 20% of the final blend is barrel aged.
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