'The Black Shiraz Metal Label', South Eastern Australia, Berton Vineyard

A fruit bomb of a wine bursting with Morello cherry fruit and minty blackcurrant aromas.
Each parcel of fruit was fermented separately in stainless steel vertical fermenters for five to seven days, at temperatures of between 25å¡C and 29å¡C. The wine was then pressed at 1å¡ BaumÌ© and left to ferment until dry. The wine was racked into French oak for malolactic fermentation and clarified via centrifuge. Several different blends were carefully considered over numerous days, culminating in this amazing blend, which is proudly presented in this vintage.

Three words to describe this wine:

intense – fruit bomb – mint
RRP: å£14.21


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