In the Bottle
How we made it: With alcohol fermentation, the skins and juice ferment together and we mix them 4 times per day to ensure that maximum colour and flavour is extracted. Pressing of the skins starts when the tannin to fruit balance is optimal, after which malolactic fermentation is inoculated. Malo takes place in stainless steel tanks on different dosages of French and American oak staves. On completion, the wine is racked, sulphured and matured for 6 months on good quality French oak staves.
How to store it: Up to 5 years
Food suggestions: Shiraz has very delicate flavours that go well with spicy pizzas, pastas and BBQ-basted meats. Cream and tomato-based dishes are likely to overpower this wine.
Suitable for vegetarians, but not for vegans
