In the Bottle
How we make it: A small but delicious addition of Viognier (just 4%) to this Shiraz makes a world of difference. The red and white grapes are fermented together in small open tanks and mixed with punch downs to ensure maximum colour and flavour is extracted. Pressing of the skins starts when the tannin-fruit balance is optimal and is done with a small basket press. Malolactic fermentation takes place in small French oak barrels (80% new oak). On completion of malo, the wine is racked to the same barrels and sulphured. The ageing process varies from 12 to 18 months. Prior to bottling a portion of staved wine is blended back to give a freshness to the blend.
How to store it: Drink within eight years of purchase.
Food suggestions: We recommend you enjoy this wine with red meat, flavoured pasta, spicy curry and poultry.
