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11.83 ha of the estate have been devoted to Shiraz. The vineyards, planted in 1998, 2009 and in 2010 - at 3704 vines per ha and at an altitude of 160m above sea level - face Eastwards. Harvesting took place during March 2015, with the grapes at an average sugar level of 25° Balling. The grapes were handpicked and placed in small baskets to prevent bruising. In the cellar, the grapes were gently crushed, de-stemmed and transferred to open cement tanks, where they were inoculated with yeast type NT50 and left to ferment on the skins for six days at 26° C. The young wine underwent secondary malolactic fermentation, which was completed in May 2015.
The wine was matured in a combination of new and second fill oak barrels (30% American oak and 70% French Never) for a period of 11 months.