A serious cool climate Shiraz with incredibly focused aromas of pepper, ink and spice set against fleshy damson fruit and a silky texture.
The hand picked fruit was 100% destemmed and cold soaked for four days prior to the yeast inoculation. The wine spent a total of 21 days on skins in open fermenters with gentle plunging. Post fermentation, the wine was aged for 18 months in French oak barrels, of which 25% were new.
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