After the harvesting of the grapes the must has been cold soaked for 7 days at a temperature of 7°C. Thereafter it was fermented for 8 days in open concrete tanks with 5 punch downs a day. Finally, the must was oaked for 12 months in French, European and American (20%) oak, 30% new oak, 20% second fill and the rest an even split between third to fifth fill barrels.
Pairing: This Shiraz goes well with Grilled Beef served with a spicy Sauce or with strong Hard Cheese or Mild Blue.
Storability: Drinking well now, but perfect after aging for 3-7 years.
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