100% Shiraz sourced from old vineyards from the Light Pass, Marananga and Krondorf regions in the north and east of the Barossa Valley, South Australia.
Fermentation with submerged cap took place in small stainless steel fermenters. Some batches had up to 2 weeks on the skins. Then 100% barrel matured for 20 months in 80% new fine grain French oak and the balance in two and three year old French oak hogsheads. Some batches finished fermentation in new barrels. Kept for a year in bottle before release.
Deep purplish-red in colour, with blackberry and blueberry aromas, earthy tones and spicy notes. An elegant expression of dark fruit with layers of berry, spice and smoked meat flavours.
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