This wine is made from 95% Shiraz and 5% Viognier.  It is cold soaked for 5 days before fermentation (up to 35º) with hand plunging 3 times a day.  It is left on skin for a further 10 days then pressed off to French oak barrigues to mature for 15 months.  The wine has an intense nose of freshly stewed plums, mulberry, spice, apricot and vanilla aromas with a rich and savoury palate backed by a long fine grain tannin finish.  This wine will cellar for 8-10 years.

Food matches:

Rich red meat dishes (stews or curries), spicy dishes, and hard and washed rind cheeses.

Reviews

Review by James Halliday in December 2009

Bright hue; the Viognier component works its magic on the colour, bouquet and palate, lifting the aromas and investing the plum and black cherry fruit with a juicy character offset by superfine tannins.

Rating 94 - Drink 2020

Awards

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