• Spicy oak
• Black Doris plum
• Ripe fruit
• Plump mouthfeel

"Wonderfully ripe and instantly appealing, the beautifully expressed bouquet shows black/blueberry, Black Doris plum, mixed spice and cedary oak characters with hints of olive and game. The palate is equally satisfying with excellent mid palate weight and plump mouthfeel, leading to a lingering succulent finish. At its best: now to 2023" Sam Kim, Wine Orbit, Dec 2018

"Full, dark, black-hued ruby-red with slight garnet hints on the edge. The nose is a little restrained in expression with aromas of dark-red and black-berried fruit with dark raspberries harmoniously interwoven with subtle blackcurrant nuances. This has a stylish intensity that grows in the glass revealing cassis hand herb elements. Full-bodied, the palate is sweetly rich and plush with flavours of dark raspberries and blackcurrant fruit along with cassis and herb detail. The fruit forms a finely concentrated core which is supported by fine-grained tannin extraction and structure with fresh, lacy acidity which enlivens the mouthfeel. The flavours carry with good linearity and drive to a lingering finish. A little shy on the nose initially, this shows good depth and intensity of blackcurrant and dark raspberry fruit unfolding cassis and herb notes on a fine, grained textured palate with a fresh mouthfeel. Match with herb-marinated beef and lamb dishes" Raymond Chan, Nov 2018

This Shiraz Cabernet displays an intense red with purple hues, in the glass. The bouquet is intense and youthful with fresh berry fruit flavours with some well-intergrated vanilla oak. The palate is full bodied, with dense ripe berry fruit flavours of cherries and black currants balanced with spicy oak, having a long and smooth finish. 

Selected premium vineyards experienced ideal growing conditions producing wines of high sugar and flavours. Cool nights providing ideal harvesting conditions.

All the different types of grapes were fermented separately. Once grapes arrived at winery, the fruit was crushed and destemmed to a mixture of static and cinematic vessels. Fermentation temperatures could rise to 30 c, to extract colour and tannins, and then cooled down to 23 c. Wines were pressed off skins at 2 beaume and part of wine transferred to oak for fermentation to complete. Once wine was dry in oak and tank, each parcel was racked off gross lees back to same oak/vessels and allowed to go through malolactic fermentation. Wines were left in oak and in stainless steel tanks (with some oak staves) for 6 months until blended, stabilisation and filtration occurred. 

Food Pairing: This wine has the flavour, structure and balance to be enjoyed now or offers added satisfaction from further cellaring. Pair with Red wine casserole or a juicy steak with red onion jam.