Description
The grapes are selected from a single Shiraz vineyard. The strictest pruning techniques are used. The fruit was crushed to small open top stainless-steel fermenters. After 24 hours of skin contact fermentation was commenced with our Rhône isolate yeast. Following 10 days of cool fermentation on skins and pumped over 3 times daily, the wine was transferred to new French oak hogsheads for 14 months maturation. A barrel selection was then made to determine the finest for inclusion.
Good winter rainfall offered cover crops for a moisture-retaining mulch throughout the dry spring and summer. The lack of rainfall over the growing period led to lower yields. Summer saw mostly cool temperatures and an early vintage with most of the region’s fruit off by early April. The Langhorne Creek wine region benefits from cooling afternoon breezes from Lake Alexandrina and this season was no exception. The welcome breezes helped keep overnight temperatures down, enabling fruit to maintain natural acidity.
Tasting Notes
In appearance, an opaque mulberry core softens to a thin crimson rim. The nose is blackberry with dark spice aromas too numerous to mention. The palate offers purple fruit with hints of refreshing rich aniseed and chocolate. The finish is long and refreshing.
