Shiraz

Harvesting of the grapes occurred at optimal ripeness ensuring that the maximum fruit potential for the wine was achieved. Fermentation at 28 degrees Celsius with dele stage twice daily and gradual tannin extraction resulted in an elegant tannin profile. Maturation in 100% French oak barrels for 18 months, 15% of which was new, added fine structure and smoothness to the wines’ profile. The wine is ready for drinking now, but will most definitely reward careful cellaring for at least 10 years from Vintage.

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