The grapes are picked at night and crushed within an hour of picking before being sent to the fermentation tanks. The Shiraz grapes were fermented in temperature-controlled tanks maintained at 22 – 25ºC to avoid extracting any harsh tannins, with the fermentations pumped over to extract good colour. 20% of the final blend is barrel aged.
This vintage is our brightest, most dangerously drinkable Shiraz to date due to its fine, bright fruit and soft silky elegance. 14% vol.