The grapes when harvested are cold soaked for 2 days at 5 degrees and an inoculated Rhone yeast is added to kick start the fermentation process. The Grenache and Mourvedre are worked softly to ensure good fruit characteristics. The Shiraz is intensely pumped over to encourage malolactic fermentation, this converts the tart malic acids into softer lactic acids. The Shiraz will then spend 18 month in 100% new French Oak barrels. The Grenache and Mourvedre spend 12 months in 4 – 5 year old French Oak Barrels. After this time the barrel selection takes place and the blending begins. The final wine is 40% Grenache, 30% Shiraz and 30% Mourvedre. The wine is then bottled using coarse filtration and no fining agents maintaining the texture in the wine.
The nose offers aromas full of red cherries, cranberries, must stick and tobacco. The dusty earthy influence of the oak adds weight and definition. This followed through onto the palate fills the mouth with many layers of flavour and complexity ranging from the red fruits, tobacco and cigar box. The Shiraz adds a touch of spice all wrapped in a soft and well balanced wine. This style of wine is vary rare in Margaret River but is oh so good!
Enjoy with roast duck, turkey or spatchcock. Drink now or cellar for 10 years.
Colour : Light ruby red
Aroma : Red cherries, cranberries, musk stick, tobacco and cocoa
Palate : Medium bodied wine with red fruits, tobacco, cigar box, bay leaf, cardamom and chocolate
Current Vintage 2016
Too new for tasting notes email firstname.lastname@example.org for further information