The fruit is hand picked determined by flavour, then is destemmed and crushed into 3t open fermenters.The Shiraz is inoculated with Lalvin Syrah yeast. Hand plunging takes place four times per day. The wine is fermented to dryness on skins, average twelve to fourteen days. It is then basket pressed, transferred to tank and left overnight to settle before being put into barrel. Barrels are a combination of Vicard, Cadus and Saury. Malolactic fermentation takes place in barrel; the wine is then racked three times over the seventeen months. The wine is then course filtered, sulphured and bottled. All process takes place on premise.
Grilled red meats, mushroom dishes, lamb chops.
"Deep garnet-purple colored, 2009 Red Silk Shiraz has aromas of freshly crushed blackberries, green peppercorns and red currant over dried leaves and loam. Full bodied with plenty of vibrant primary fruit on the palate, it has crisp acid, a medium-firm level of chunky tannins and a long finish with lingering dried Mediterranean herb flavors lending freshness. Drinking now, it should continue to give pleasure through 2016.
The Wine Advocate
"Bright purple. Ripe, spicy black raspberry and cherry-cola on the nose, along with a suave, building floral quality. Plush red berry flavors stain the palate, with tangy minerality providing energy. Finishes long and sweet, with excellent lift and harmonious tannins. I like this wine's blend of richness and energy.
International Wine Cellar
"Supple, complex and inviting, offering a dazzling mix of cherry, guava, orange peel and licorice flavors that swirl together seamlessly, with fine tannins framing the generous finish. Drink now through 2019. 1,500 cases imported. "