17 months in French Oak hogsheads and puncheons, with 13% new and the remainder in old oak.
Fermented in 3-10 ton open top fermenters with regular pump overs (three times daily over peak fermentation) to extract color, flavor, and tannins. Some parcels had 20% whole bunch ferment and punchdowns. Average time on skins was 14 days before the dry free run was drained to tank and the pressings combined. After 24 hours the wine was racked to barrel, where malolactic fermentation took place. Unfined and unfiltered.
Deep set aromas of blackberry, bramble, black pepper, dried flower, Indian ink, and baking spices.
The intensity of and vibrancy of this wine hits you with a wall of flavour. This shiraz ratchets up a gear as it runs the length of the palate and caress just like a Barossa Shiraz should. An elegant wine of refined beauty and power that tightens up and commands authority. Sheer elegance seeps though the palate. The tannins start early and build momentum drawing the wine through to an extremely long and detailed finish. Notes of blackberry are prominent where complexing notes of baking spice, florals, and black pepper add light and shade.