Nose
An enticing bouquet of Damson plum, mulberry and dark chocolate, with notes of anise and
charry, spiced vanillin oak in the background.
Palate
The wine is medium to full bodied and the palate plush and velvety. The tannins are ripe and
finely grained. The nose follows through seamlessly to the palate, enhanced by nuances of
blueberry, sweet spice and varietal black pepper. The flavour lingers, finishing with fresh
acidity and a fine slate‐like minerality
Growing Conditions
The dry and warm conditions of spring provided perfect conditions for flowering and fruit set.
The dry spell that continued for the entire summer tempered vine growth and enhanced
ripening. A hot start to March allowed for full ripeness in whites. The cooling conditions of
early April slowed the red harvest marginally and significant rains following in mid‐April
brought vintage to a close. Another protracted vintage, yet the long dry ripening conditions
of summer set the stage early for the achievement of full ripeness in most vineyards.
Winemaking
Fruit parcels from our shiraz vineyards were vinified separately. After fermentation on skins
the malolactic fermentation was conducted in tank prior to barrel maturation in a mix of new
and old barriques ‐ French, American and Hungarian in origin ‐ for a period of 17 months. At
blending, an appropriate addition of viognier wine was added. Bottling occured in August of
the year following vintage.
Appearance
Vibrant, deep red with a purple hue
Food Pairing
Serve with roasted leg of lamb with rosemary or sticky five‐spice pork
ribs.
