Western Australia, South West Australia
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Made from hand picked Cabernet, foot crushed and hand plunged during wild ferment. Left on skins for 30 days then basket pressed to tank. Some grapes are air dried into raisins for 10 days creating more intense flavours.
Hand picked from Shiraz block, this wine spends 9 months on French and American oak after primary and secondary ferment in tank. A wine to drink now or cellar in bottle and savour over next few years. We recommend you buy a few now and see how it develops over the next few years.
This early release Shiraz starts with grapes that are locked away in a refrigerator to undergo ‘carbonic maceration’. This process ferments each grape from the inside until the oxygen runs out. Helping to trap fresh fruity flavours and bright colours. Once grapes come out of fridge they are foot crushed, pressed and then fermentation is completed in tanks. The wine is fresh and clean whilst still complex.