The vintage: Moderate Summer months allowed for a gentle ripening and juicy Shiraz berries as a result. Berries and bunches were small, resulting in a wine of intense colour and flavour.
The winemaking: The fruit was selected and hand-picked from sites across Frankland River. Cold maceration for four days proceeded by a long, cool fermentation. The wine spent six months in new and one year old oak prior to bottling.
The wine: A fragrant wine, deep and inky in colour with a perfume of violets and dried flowers. Ripe black cherry and blackberry fruits accented with black pepper. The finely textured tannins allow this medium-bodied wine to carry the juicy,sweet black fruit across the palate.
Drink with: Duck ragout.