Nose
Blackcurrant pastille, juniper berry, baking spices
Palate
Focused, ripe berries, balanced acidity, fine tannin
Harvest
Despite a cool start to spring, flowering and fruit set were even across all varieties. November heralded the beginning of a glorious run of weather. Days were warm but never hot, and temperatures dropped nicely into the evenings, allowing gradual ripening and acid retention in the grapes. Harvest commenced a week later than ‘normal’ under clear blue skies and finished in mid-April.
Winemaking
Shiraz was picked in the delicate red fruit spectrum. A portion of fruit was fermented as whole bunches, with Viognier also co-fermented for aromatics. The fruit was then crushed to enhance extraction with less time on skins, and then spent five months in tank for élevage prior to bottling.
Aging
Up to 10 years
Appearance
Deep magenta
Food Pairing
Charred beets, goat cheese, rucola, balsamic
