Elevation 200 metres.
Fermentation is split between using open top tanks for punching down the skin cap and closed stainless steel tanks for pumping the juice over the skins. The fermenting grapes underwent maceration for 2 weeks. The goal was to achieve a complex and versatile Shiraz. The wine matured for 14 months in 300L oak barrels of which 25% were new oak and 75% older barrels. 10% American oak and 90% French.
This is an elegant Shiraz with well rounded tannins that linger