Barossa Valley – Shiraz
Harvest began on the 1st of March after which the grapes were transported to the winery for fermentation. The grapes were fermented at cool temperatures for 8 days in 10T open stainless steel fermenters and 2.5T small batch fermenters. Following an average of 10 months in second-fill French oak Barriques and Hogsheads the wine was blended and bottled, before spending six months maturing in bottle before release.
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Vintages and Tasting notes
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Wine Press and Accolades
91 points - Ned Goodwin, Halliday Wine Companion – 06/08/2020
An easier going expression than many. Full-weighted but plump, gentle and more medium-bodied of feel. Redcurrant, blue berry, bergamot, lilac and anise. The tannins melt, juxtaposed against an acid line punching a bit shrill. This is already breachable.