Fruit is sourced from carefully selected parcels of Shiraz grown on the red cambrian soils of Northern Heathcote. Fruit is harvested at 14.0-15.0 Baume to achieve a balance of fruit ripeness and balanced acidity. Grapes are destemmed and crushed into both static and rotary fermenters. The resultant wine is then fermented for up to two weeks on skins prior to pressing and racking. A third of the blend is matured for 5 months in older casks and the remainder stays in tank for freshness and brightness.
- VIC - Heathcote
Winery Tasting Notes
Deep red with good purple hues.
Sweet berry and spice with hints of black pepper.
Full complex fruit cake flavours with fine tannin and cedary oak.
Braised porterhouse steak.
Terrific now or enjoy over the next seven to ten years, if carefully cellared.