This wine is a 100% Shiraz with all grapes coming from the Estate. On the nose there are Boysenberry and plenty of spices. The palate is spicy too, but with white pepper, liquorice, clove and vanilla. The long aftertaste leaves you with hints of a cigar box.
After harvesting the grapes the must has been cold soaked for 7 days at a temperature of 7°C. Thereafter it was fermented for 8 days in open concrete tanks with 5 punch downs a day. Finally, the must was oaked for 12 months in first fill French oak. After 12 months only the best barrels are chosen to make up the components for The Shiraz by maturing another 6 months in barrels. In 2017 only one barrel was chosen to be The Shiraz.
Try this spicy Shiraz with braised beef cheeks, a rich oxtail stew or grilled Fish.
Drinking well now, but perfect after aging another 3-4 years. Can easily age up to 10-12 years.