Rich, smooth and a little bit spicy. Ripe red fruits, plum and blackcurrant, with spice and some vanillin oak.
Dry / Medium Bodied
Slow cooked meats, steak, pizza. Or scan the QR code for a great recipe idea.
2013 saw low rainfall in spring with January being quite dry and warm. The dry weather allowed fruit to reach optimum ripeness providing a good balance of acidity and flavour. Some light showers in late February to help freshen the fruit with vintage starting later than usual but finishing quickly by the end of March.
Shiraz and Cabernet Sauvignon vineyards were monitored throughout the ripening season to allow the selection of fruit that displayed berry flavour ripeness and optimum sugar/acid balance. Fermentation at warmer temperatures of 20-22°C for five to seven days to optimise the extraction of desirable flavour and colour whilst retaining a soft tannin structure.
Alc/Vol: 13.5% pH: 3.6 TA: 6.2 g/L
Enjoy now or cellar for up to three years.