The Shiraz was crushed and de-stemmed prior to being transferred to small stainless open fermenters; the addition of preservatives was avoided at this stage. The must was inoculated with natural yeast from a working ferment .The fermentation temperature was held at 23 degrees C.
The cap was plunged by hand three times a day, with the wine pressed off the skins at dryness. Due to the fruit freshness and brightness a decision was to use a moderate amount of both French and American oak. The use of any preservatives or animal based products was avoided during the production of this wine, with the intention being, bottling the most natural product possible.
Ripe plum in colour this Shiraz has aromas of raspberry, cherry and tobacco complimented with some nuttiness. These flavours follow onto the palate in an enticing way and are well balance by silky tannins and vanilla spiced oak. Being medium bodied this wine can be enjoyed upon release, or benefit from short term cellaring.
REVIEWS & ACCOLADES from previous vintage
"This juicy dry red has oodles of age on its side. Perhaps the lack of protectve sulphur dioxide demands youth. But I really like it. It has plenty of plummy flavour and goes well with a slice or two of good, meaty pizza. Anyway, enjoy it young with simple food and don’t think too hard about the food or wine." PS NEWS, John Rozentals, Mar 2020