Shiraz

All grapes were hand picked and sorted twice before a pure yeast culture was inoculated. The juice was pumped over the skins 3-5 times per day for 5 days. Once fermentation was complete, the wine was drained of the primary lees and transferred to a resting tank. Malolactic fermentation and a brief settling period preceded the wine to a combination of 225 litre barrels of French and American oak types.

Beef stew or pie Mutton Kidney, liver or tripe Young chedder Steak Braised steak with pepper sause Pizza with meaty topping Bacon Smoked Salami Springbok loin with dauphinoise potatoes, bean & veg cassoulet Sichuan-Style Lamb Dumplings with Chilli Oil