The Shiraz grapes were harvested by hand at 24,5?Balling. After de-stemming and crushing, the wine is transferred into 10 000L French oak tanks and 10 000L stainless steel tanks. Fermentation on the skins takes place at 26?C for about 15 days. The wine is drained from the skins and the skins are pressed. The free-run and press-wine are aged separately and blended after 8 months.
Appealing plum-, black fruit- and spice aromas with a soft smoky nuance. Bright, juicy entry to the mouth with the same black fruit, plum- and spice flavours apparent. The subtle brush of smoke is also discernible. Easy drinking and soft-textured, the wine is medium-bodied and eminently quaffable.