20 hectare of shiraz (1654, CL10, CL12, PT23 clones) are planted on northeast facing slopes at 700m elevation. Average vine age is 20 years. The vines are pruned to a two bud spur, then trained vertically. Harvesting is done partially by machine, partially by hand, yielding about 7 tons to the hectare.
Volcanic basalt soils
About 10% of clusters are left whole. Fermented on skins for 10 days using a rotary fermenter. The wine is fined (vegan). Total sulphur is 79 mg/L.
12 months in a mix of used French and American oak barrels and stainless steel
Screw cap, Vegan
The wine is dark ruby red with bright magenta hue, demonstrating a lifted and fragrant aroma of dark berry fruits, violets, crushed herbs and briars. On the palate it is medium bodied with savoury notes and a long finish. Well balanced, grippy tannins that will soften over time.