65% Shiraz, 33% Cabernet Sauvignon, 2% Petit Verdot
Alcohol by volume
After night harvesting, the Shiraz and Cabernet Sauvignon grapes were crushed separately into static fermenters. After a brief cold soak to extract colour and flavour, the Shiraz must was inoculated with Rhone Valley style yeast strain and the Cabernet with a Bordeaux style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing, the wine was settled for three weeks before racking the Shiraz onto American oak and the Cabernet onto French oak for 6 months.
Deep, dark red.
The nose has nuances of raspberry, pepper and spice of Shiraz with dark cassis, cedar and predominantly blackberry with a hint of mint from the Cabernet Sauvignon.
The classic and unique Australian blend! The medium bodied palate structure is rich, warm and inviting and warm. It strikes the perfect balance of freshness, ripe berry fruit flavours integrated with toasty oak and mellow tannins to keep it all in shape.
Food that complements this wine: BBQ’s, Roasts or Grilled Meats and Vegetables.