Palate
It’s rich, ripe and full of delicious Frankland River Shirazy goodness, and old world like savoury charm.
Winemaking
Fruit from individual vineyard batches were picked in the cool of night and fermented separately between 24-‐26C for 12 days with extended skin contact to optimize flavours, colour and tannin profile. Individual batches were barrel aged for an additional 14 months, and then classified and blended prior to bottling. The final rustic addition of 5% Tempranillo from Bill’s Calgardup Vineyard in Margaret River rounded the blend off beautifully.
Appearance
It’s an orgy of bright red berries
