Bottled after 10 months in oak. Fruits comes from vineyards around the Barossa. The wine is partly tank fermented and partly aged in oak, with a small new oak component. The blend is put together to be a juicy drinkable red that has some depth and complexity often missing at this price point.
This is a bright, bloody Shiraz from old river land vines blended with Barossa Cabernet that gives the nose a grapite, leafy lift. A South Australian classic the palate reflects the rich iron source soils with notes of ripe, fresh red cherries with a touch of star anise from the local eucalypt influence.
Great with roast beef or lamb, as well as grilled meats and BBQs.
Sommelier Wine Awards 2018
Sommelier Wine Awards 2017