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
Delaware, New Jersey, New York, and Pennsylvania
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.