The Shiraz was sourced from old vineyards in the Krondorf, Light Pass, Ebenezer and Eden Valley regions. Fermentation with submerged cap took place in small open stainless steel fermenters. 35% of the wine was then barrel matured for 15 months in new fine grain French oak hogsheads (300 liters) and the balance in two, three and four-year-old hogsheads.

TASTING NOTES: Lifted notes of violets, dark berries and plum, enhanced by cocoa powder and savory, spicy French oak. The palate is rich yet tightly packed with an array of concentrated dark fruits. The layered fruit is supported by enlivening acidity and fine, very long tannins which will enable ample cellaring potential.