Shiraz

Fermentation took place on the skins for about seven days, after which it was given an extended maceration period of about one week. The wine was then pressed into a combination of 70% new and 30% second-fill 300-litre French oak barrels. After malolactic fermentation, the wine was racked and then returned to the barrels to total 18 months of barrel maturation.

Will complement venison bourguignon, ribeye steak with black pepper sauce, duck breast with beetroot risotto, or baked ham with char-grilled fruit.