Hand picked fruit from dry grown old vines was harvested at optimum ripeness to retain vibrancy and definitive varietal characteristics.
This Shiraz was crushed and fermented, in traditional open fermenters and macerated for an extended period of 2 weeks. Pressed in traditional upright Vaslin basket press. Matured in French oak casks for 36 months. Unfiltered to retain varietal texture. Bottle conditioned for 6 months prior to release.
An excellent example of the Shiraz variety, showing definitive spicy fruit characters. Only 250 dozen have been bottled.