The grapes are hand picked from dry grown vineyards on the Estate at optimum fruit ripeness from dry grown vines. The bunches are de-stemmed and crushed before being pumped into a 6 tonne overhead fermenter. The ferment is allowed to reach 30°C and is pumped over regularly, with oxygen added during the peak of fermentation. This allows the maximum extraction of the fine tannins, flavour and colour from the skins. Post maceration and fermentation the wine is racked into French oak barrels — 30% new and balance in seasoned French oak for 15 months’ maturation. The wine is pumped into tank prior to bottling before being gently fined (egg white) and filtered.
Picked by hand April 6th, 2018
Deep and vibrant red colour.
Complex and vibrant bouquet showing plum and blackberry fruits backed by hints of black pepper. The small percentage of viognier gives an appealing aromatic lift.
The plum and blackberry fruits provide a mouth-filling and rich front palate. The cool climate Shiraz notes of spice and black pepper run the length of the palate, adding complexity, and are enhanced by structured tannin and fine acidity. There are a wonderful vibrancy and fantastic persistency due to the balance and drive of the wine.
Drink now or cellar for 10 years.
GOLD – 2020 Perth Royal Show
95pts – James Halliday Wine Companion 2021
“Hand-picked, open-fermented, matured in French oak (30% new) for 17 months, 85 dozen made. Deep crimson-purple; Great Southern merlot meets the challenge of Margaret River merlot head on, here blue and red berry fruits, fine tannins and French oak are all focused on the same page of what is a very good medium-bodied wine with excellent balance and length, the oak integrated.” - Halliday Wine Companion 2019