Shiraz

VINIFICATION AND PRODUCTION SYSTEM: 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 50% new and 50% 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. ORGANOLEPTIC DESCRIPTION: Dry, full-bodied red wine. COLOUR: Deep ruby red. BOUQUET: This silky, dark-fruited beauty has a seductive shiraz personality: full bodied with layers of blackcurrant, new leather, wood spice and white pepper. TASTE: The finely crafted balance between chocolate intensity and finesse makes this a hedonistic joy to drink now, but will also reveal more treasures to reward those with patience. SERVING TEMPERATURE: Room temperature, 16–18°C (60–64°F). PRESERVATION: Can be enjoyed from the year of release, with an ageing potential of up to ten years.

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