Hand picked Viognier and “Old block” Shiraz is trasferred into a static red fermentation tank. This wine is a co-ferment rather than a blend what this means is that the white Vionier fruit and the red Shiraz fruit are combined together and fermented as one wine. A Rhone yeast isolate is added to the juice and the fruit is left for 24 – 48 hours for a cold maceration. Pump overs are conducted periodically over two weeks, the must is then pressed into a tank for malo lactic fermentation to occur, whilst the hearts of the wine is barr
eled for malo. The wine is then matured in French oak barrigues and hogs heads for 16 months.
The estimated 14% Viognier in this wine was either a mistake or a well crafted plan. The finest Shiraz Vioniers in the world have high levels of Viognier as it adds such freshness and aromatics. Its either commit to the Viognier or don’t do it….. we did it!
Colour : Brilliant ruby red
Aroma : Intense aromas of red fruits, cherries, cranberries, with liquorice coated raspberry confectionary sweetness. Layers of spice, cashew nuts and tabacco dance together with the subtle apricot lift.
Palate : A lovely soft and round wine. A generous mid pallet of the red fruits and spice dominate the mouthfeel. The fine tannins create a length of succulence and balance
Current vintage 2017