Shiraz

Forty percent of the wine underwent whole-bunch fermentation in open-top concrete tanks. The remaining portion was sorted and fermented in a combination of stainless steel and concrete tanks with gentle pump-overs. After pressing, the wine completed its malolactic fermentation in concrete tanks before being transferred into barrels. Over a 14-month barrel aging period, during which the wine was racked twice, the final blend was composed of 20% new French oak, 45% 2nd–4th fill barrels, and 30% foudres.

Ideal with sumptuous roast venison, aged fillet and rump steaks, spicy sausages, or even a confit of duck, this wine invites you to a whimsical culinary adventure.