Shiraz

After the grapes were de-stemmed, the berries were sorted and cold maceration was given for two days. The wine was fermented in stainless steel tanks for five days with regular pump-overs. Made in a rich and complex wooded style, this wine was matured in 500 litre French and American oak barrels for eighteen months. These oak barrels were a combination of new and old, with about twenty percent of the barrels being new oak. Once bottled, the wine was aged for a further twelve to eighteen months.

This wine pairs well with tuna steak, lamb tikka masala or glazed pork ribs