Nose
Rich aromas of nutmeg, cinnamon, vanillin spice and white pepper,
with plum and black fruits.
Palate
A dry full bodied Shiraz with fine, but fleshy tannins with a persistent
finish.
Harvest
This Estate grown wine was harvested at peak ripeness on the 13th
and 20th March 2014.
Winemaking
Following harvest the fruit was de-stemmed/
crushed and the must transferred to a static upright fermenter. A
small amount of
juice
was drained from the ferment to increase the
skin to
juice
ratio. The must was inoculated with a specific
Burg
undy
yeast for Shiraz
and the ferment temperature controlled to a
maximum of 28⁰C. The ferment was pumped over initially three times
a day with frequency decreased as sugar dropped and alcohol
increased. Following six days of fermentation the wine was pressed,
transferred to French oak barriques
and inoculated for malo-lactic
fermentation. Following 18 months maturation in a combination of
French and American oak (30% new) the wine was lightly fined before
being sterile filtered and bottled.
Aging
5 - 8
years.
Appearance
Deep plum red.
