100% Shiraz selected from the Tarraford, Sexton and Lone Star vineyards in the Central Yarra of Victoria.
40% whole bunches; a 3-7 day cold soak at 8°C was followed by fermentation with mainly indigenous yeast strains. Variations of hand plunging, pigeage and drain-and-return by gravity were applied, the regularity of which varied from parcel to parcel depending on fruit structure. Fermentation peaked at 32°C. Maceration lasted 3 days. Matured in French oak, lightly fined with egg white but not filtered.
Black pepper, orange zest and red summer berries come together on the nose. Dusty tannins and wild blackberries and raspberries lead to an earthy, spicy palate with a savoury long finish.
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