From the Gundagai region of Australia, this is a 100% Shiraz made from fruit picked, de-stemmed and chilled for 7 days before warming naturally and innoculated with a chosen yeast strain. The cap was turned over with high volume compressed air which is a gentle approach to soaking the skins. No pumping over or plunging was employed. Following fermentation the fruit was pressed and 50% transferred directly to old French oak puncheons.
Very dark deep colors of purple, with cassis, pepper, and licorice aromas, great texture and body while flavors of dark fruit and violets play happily on the palate into a satisfying floral finish.