Picking occurred between 24th March and 4th April – the fruit was harvested and destemmed in the vineyard leaving us with the individual berries only, and putting the organic material back into the vineyard.
The grapes were fermented in both open and closed top fermenters for an average of 10 days on skins. Closed fermenters are used to retain aromatics while open top fermenters are used for flavour and colour extraction. Malolactic fermentation was completed in stainless steel and then the blend was put to old French oak Barriques and Hogsheads for 14 months on average prior to bottling.
Our Cool Climate wines are made in an approachable style suited to early drinking, but can also benefit from medium term cellaring. With the focus on bright, fresh, primary fruit flavours, the objective is to create classic varietal definition.
Tasting Notes
Colour: Dark red with vibrant purple hues.
Aroma: An inviting, generous and balanced nose of dark fruits and red berries, with a white pepper and spice lift.
Cool Climate Shiraz
