The Shiraz was harvested in early March 2018 and the Cabernet Sauvignon was harvested in mid-March 2018.
Grapes were harvested at their optimum ripeness over a 3 week
period. The fruit was de-stemmed and then fermented at warm temperatures with twice daily maceration of skins to assist in colour and flavour extraction. Pressed off skins at the completion of ferment, this wine was then lightly matured on American & French oak for 9 months. Blending trials ascertained the required combination Shiraz & Cabernet in the blend, to achieve the best blend of fruit weight, tannin & oak.
Debbie Lauritz - Bachelor of Agricultural Science (Oen)
Crimson red with vibrant purple edges.
Red currants and cranberries. Lifted bright red berries with hints of spice and integrated oak.
Full-bodied, intense blackberry fruits with a soft and sweet mid-palate; lifted vanillin oak and a fine tannin finish.
Up to 7 years.
Beef, lamb or pasta dishes with tomato-based sauces.