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Fruit parcels were selected in the vineyard on the basis of their flavor and tannin structure. Many of the parcels were sourced from older, lower yielding Shiraz blocks at Oxford Landing and their growers' vineyards in the surrounding area. These parcels were then fermented in a combination of static fermenters and roto-fermenters to ensure maximum extraction of varietal fruit flavors and tannins.
The result is a deep purple red wine with touches of ruby. Lifted dark berry and plum fruit aromas dominate the nose with hints of chocolate and anise. The palate is smooth and even with generous fruit flavors of licorice, raspberry and allspice. Soft tannins and berry fruit persistence lead to a long, slightly savory finish.
