A small amount of whole bunch & fermented in both small & medium sized open fermenters using wild yeast. A combination of hand plunging and pump overs allowed for gentle extraction of colour, flavour and tannins. After 12 days on skins the wine was pressed and put to medium and large French oak for 10 months. The wine was blended and bottled with no fining.
This Barossa Valley shiraz is fresh, juicy, fruit-driven and easy-to-like, which is a good start, but it’s also a wine of darkness and depth; it holds true to its place of origin, and grape variety, and from there it simply serves its flavours as fresh and mouthwatering as it can. There’s a curranty, raspberried fruit-sweetness in play here too, and sound, satisfying length; it covers all its bases nicely. - 91 points, Campbell Mattinson
