More Information
Specifications
In the cellar
Each cultivar was harvested at optimal ripeness and fermented separately in stainless-steel fermentation vessels. A 50% portion of Shiraz was fermented with 30% whole bunches to add spice and perfume. After fermentation, the wine was pressed and racked to 500L French oak barrels with 20% new oak. The different components were aged for 12 months before blending.
In the vineyard
These vineyards are all situated on South westerly and westerly facing slopes ranging in altitude from 100m - 200m above sea level. All the vines are trellised on a seven-wire hedge system and pruned to two-bud spurs, allowing for 16 - 18 bearers per running meter.
Ageing
12 months
Cultivar
69 % Shiraz, 31% Mourvèdre
Food Pairing
Pan seared pork tenderloin with roasted root vegetables, also pairs well will venison and perfect for braaied meats.
Awards and Recognition
The Trophy Wine Show 2025 – Gold – score 97