Grapes were harvested in the cool early morning at 23.8°B, gently crushed and fermented in half-ton open-top fermenters. The grapes were punched down by hand six times a day and fermented until dry. The wine underwent malolactic fermentation in barrel and was matured for 18 months in third-fill French oak to produce a well-integrated, complex profile. Blend consist of 77% Shiraz and 23% Merlot.

An opulent, medium-bodied wine with supple, vibrant fruit and tannins. Spicy, smoky aromas pervade a ripe, fruit-driven profile. Drink now or aged another 5 years.

Vintage Grapes were harvested 2 weeks later than usual due cooler climate conditions. The cooler climate resulted in wines with a natural high acidity and low pH levels.
Analysis Alcohol 13.5%; Total Acidity 5.7 g/l; Residual Sugar 2.0 g/l; pH 3.62