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 26° C. All of this encouraged maximum extraction yet retaining the dense, spicy fruit flavours which Shiraz is renowned for. The skins were gently pressed in the JLB Vaslin Bucher press and the wine spent 18 months in French & American oak hogsheads.
Review by: James Halliday, Australian Wine Companion 2011
Dark red; has a mix of the savoury characters of '07, dark chocolate, plum and prune on bouquet and palate alike.
Review by: 2010 - Berlin Wine Trophy
Review by: Sydney Wine Show 2010