"Polished and glossy,layered with menthol and cigars pice,vanilla and caramel and bags of chunky, purplefruit. Ripe bursts of mulberry and blueberrycoat the palate, laced with a lovely cedar thread and braced with a fine freshness." Decanter World Wine Awards 2016

"Inky black red with a soft, plummy bouquet that also hints of cedar ands pices. Mouth filling and seamless inthe palate with plump rounded tannins, generous plum and berry fruit, chocolate, cake spices, vanillin oak and a long finish where savoury notes balance the fruit nicely." Wineoftheweek.co.nz, Sue Courtney 2017

The aromas of this McLaren Vale Shiraz include distinct mulberry complemented with supple vanilla and cedar oak, mocha chocolate and spice.

The palate displays distinctive McLaren vale Shiraz regional characters. The generosity of bright red fruits across the palate including black berry, blueberry, violets intertwined with spicy fine grained tannins. This French and American oak integrates harmoniously with the dark berry fruits, providing a full flavoured wine with layers of texture and flavour.

We recommend a Rib eye steak with roasted smashed potatoes and jus.

The grapes were picked at optimum flavour and intensity and delivered to the Serafino winery to be crushed and destemmed.  Fermentation was completed in our  four tonne open fermenters. The fermentation process of converting sugars to alcohol takes around seven days. During this period each fermenter is carefully pumped over two times a day plus in the early stages we use a technique called delestage, where the juice is racked of the skins and then returned again to help with colour extraction, tannin enhancement and building the depth of flavour. At the end of primary fermentation the wine was pressed off skins and allowed to complete malolactic fermentation.  The wine is then racked to a combination of new and older French and American oak hogsheads (300L), for a further 12 months.