Production: – Crushed and fermented on skins for 14 days, pressed and racked to barrels. After full Malo-Lactic fermentation, the wine was further aged in new and one year old French oak for another 16 months, lightly filtered and bottled.
Colour: – Deep garnet red
Nose: – Black Cherry fruit aromas with light Pepper and Aniseed characters.
Palate: – Very rich, full and generous cherry and plum and flavours that persist throughout with a soft and rounded ‘velvet’ tannin structure. Clean and long, with a soft, full bodied and generously flavoured finish.
Food: – Serve with lamb or rich Mediterranean meat or tomato dishes.
Ageing: – Can be enjoyed as a fresh young wine but has the potential to age to a richer wine with eight to ten years in the bottle.
Variety: – 100% Shiraz Canberra
Region Harvest: – 12 March 2016
Wine Analysis: – 113.2% Alc pH 3.55 Total Acid = 6.05g/l