Origin of Grapes
Marananga, Barossa Valley
Cold soaked for 3 days. Allowed to warm and start fermenting naturally
before inoculating over the top halfway through ferment. Fermented in open
fermenters on skins for 10 – 14 days at 18- 22˚C. Gentle pressing off skins
using airbag press. Malolactic fermentation and maturation in oak for 24 months.
Inky black with a garnet hue.
Blackberries and plum skin aromas, typical of a Barossa Shiraz, with an unusual
hint of blueberry in there too. Fragrantly supported by baking spices, black olive,
dark chocolate and graphite.
A medium bodied wine, but still with distinctive power and concentration of
refined primary fruits. Fantastic lively & textural tannins, supporting the fruit,
right through to the finish.
Well suited to a rare roasted saddle of venison, or try with a premium cut of rare
dry aged beef. Also compliments a good vintage cheddar.
Barrel matured for 24 months in – 75% New French oak and American oak
Alcohol 14.5% v/v
Acid 6.73 g/L