On release the wine initially displays intense dark berry aromatics. The fruit characters are enhanced by oak derived aromas of cedar and spice. The palate has intense dark berry flavours balanced with supple tannins. The medium bodied Shiraz is well balanced and has enormous persistence of flavour.
A significant rain event in January provided good soil moisture for the end of the ripening period. Even temperatures post veraison provided perfect ripening weather .
Fermentation was carried out in 8T submerged cap fermenters. The must was run off daily and returned to the fermenter for 14 days. The skins were then allowed to sit submerged for a further 6 weeks prior to pressing. Maturation was carried out in new French oak barriques for 20 to 24 months.