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.
RRP AU$22.00 | ORDER NOW
Vintages and Tasting notes
(Click to download PDF)