Sourced from two single vineyards, the Shiraz from the Pfeiffer block in the Stonewell subregion and the Primitivo from the Marshall vineyard in Kalimna.
The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel open fermenters. A cultured yeast was used to start the fermentation and the tanks were hand plunged spending 7 days on skins at 28° C. The skins were gently pressed in the JLB Vaslin Bucher press and the wine spent 18 months in American and French oak hogsheads (300l).
Review by: Kerry Skinner, Illawarra Mercury
Review by: Paul Ippolito, paulippolito.com.au
Review by: 2011 Berlin Wine Trophy
Review by: Peter Forrestal, QUAFF 2011
There’s strong vanillin oak and powerful, dense black fruit in this robust red that will appeal to many.
Review by: AWC Vienna 2010