Aged for 18 months in 9% new French oak hogsheads and the remainder in 2-7 year old American and French Oak.
Crushed into and fermented in three to ten ton open top fermenters with regular pump overs (three daily over peak fermentation) to extract color, flavor and tannins. Following an average of 12 days of maceration, the free run was drained to tank and the skins pressed to the same tank. After 24 hours the wine was racked to barrel, where malolactic fermentation took place. Minimal fining and filtration is used.
Complex, Earthy, Full-Bodied, Spicy
Notes of blueberry, plum, mulberry, French lavender, pen ink, white pepper, peppered steak, and scorched earth.
Displaying some lovely fruit restraint, this Shiraz provides gentles notes of blueberry, mulberry, plum, and blueberry pastille, which slowly emerge with air contact. Hints of white pepper, warm granite, and French lavender add layers of complexity and intrigue. Big chewy tannins emerge through the mid-palate, creating a very muscular structure that runs the length of the palate suggesting a very long future ahead. Notes of black tea, saddle oil, and peppered steak penetrate the late palate.