WINEMAKING NOTES 
This is the second year using a portion of sun-dried stems, 20-30% whole bunch and some whole berries in the ferments; the idea was to get some additional perfume, structure and complexity into our Shiraz wines. More medium bodied than previous vintages, Pinot-like winemaking techniques have given us a very different style of Shiraz than past vintages. The whole bunch and sun-dried stem parcels were all wild fermented at cooler temperatures than previous vintages. This partial carbonic maceration introduces a vibrant, spicy red fruit component to the blend. After pressing, the batches were inoculated for MLF and then transferred into used French oak puncheons. After 9 months in oak the batches were blended and then bottled.

TASTING NOTES
We’ve decided to style our wines more on a perfumed lighter style with greater emphasis on elegance rather than power. The use of soft extraction techniques, cooler ferment temperatures and open fermenters has resulted in a wine with great perfume, dark fruit flavours and fine tannin structure. The palate has plenty of cherries, plums, scorched earth, liquorice and spice. The introduction of more stems and a larger percentage of wild ferment has given the wine greater complexity and added texture. Enjoy now or anytime over the next 5-10 years.

BLEND
100% Margaret River Shiraz

CELLARING

Enjoy now or anytime over the next 5-10 years.