In the Bottle
How we make it: For maximum colour and flavour extraction, the grapes, skins and juice are fermented together and mixed four times a day. Pressing of the skins begins when the tannin/fruit balance is optimal after which malolactic fermentation takes place in stainless steel tanks on different dosages of high quality French and American oak staves. On completion, the wine is racked, sulphured and the same staves re-added. In total, the wine spends 6 months on French and American oak staves.
How to store it: Drinks now or keep it in the cellar for up to 5 years
Food Suggestions:Spicy pastas and barbecued meats all go well with this Shiraz.
