A combination of small (8 tonne) and large (30 tonne) fermenters have been used with a fermentation cycle of 8 to 12 days. Select parcels were fermented with a percentage of Viognier grapes, whilst other parcels were fermented with Viognier juice. This has produced a soft and stylish wine showing subtle Viognier aromatics combined with the medium weight and structure of Shiraz.
This wine is deep purpley red in colour, displaying an aroma of sweet fragrant plums and bright red-berried fruits along with a fine cedar tone and just the subtle floral notes of Viognier. A medium to full bodied wine, showing red fruits, fine spices, cloves and peppers. The 2006 is rich, but not an overpowering Shiraz with the subtle sweet textures of Viognier.
Great now, but will also reward 5-7 years in the cellar. Match with butterfly pork chops with creamy mash potatoes.
March & April 2006
Matured for 18 months in French and Hungarian hogsheads (15% new oak), balance to older American and French barrels