Winemaking: The grapes where harvested at optimum ripeness and fermented on the skins till dry. After malolactic in older barrels the wine was racked and matured for 12 months in medium toast French Oak – 20% new.
Winemaker's comments: This was our first attempt at making Shiraz and we are very pleased with the results. The wine shows fine spice and pepper on the nose with leathery undertones. The spice and fruit follows through onto the palate and together with the soft round tannins it forms a pleasing whole. Serving temperature: 16-18°C
Food recommendations: Serve with rich osso bucco or venison.