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George Wyndham became the father of Australian Shiraz after planting Australia's first commercial Shiraz vineyard in 1830. His innovative spirit is a proud legacy that endures to this day at Wyndham Estate.
Selected parcels from our most outstanding Shiraz blocks were harvested at optimum maturity, gently crushed and then fermented in small, static fermenters and inoculated with a neutral strain of yeast. Fermentation temperatures were moderate, and over extraction of tannins was avoided by careful monitoring during daily tasting and
regular analysis. After pressing, the wine was transferred into selected new and one year old barrels for up to 16 months. After this time
each barrel was tasted by winemakers prior to blending and any not up to exacting standards were culled. This wine has undergone minimal filtration to minimise stripping of flavor.
Dark cherry color with bright purple hues.
Spicy chocolate mint nose with lifted violets and vanilla bean.
Dense ripe blackberry fruits with a luscious mid palate and a velvety tannin finish.
"Polished and lively, with rhubarb and pomegranate notes that
weave through plum and spice as this heads for the finish. The
tannins are well-buffed. Drink now through 2015."
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