WINEMAKING: Destemmed and fermented at 25–28°C over 8 days. Pressed and matured in used casks for 6 months. Racked and aerated regularly to soften the wine.
APPEARANCE: Intense deep red with purple edge.
BOUQUET: Plump, dark fruits, plums, spice and dried herb.
PALATE: Rich, mouth filling, balanced tannin, cured meats, liquorice, authentically Heathcote.
VINEYARDS: Sourced from vineyards at Corop, Colbinabbin, and Chinamans Bend in Northern Heathcote. The ancient red Cambrian soils of Northern Heathcote are ideal for dark fruited, plump red Shiraz.
SEASON: 2015 was a warm season with timely rainfall in Northern Heathcote producing dark brooding Shiraz.
ANALYSIS: Alcohol 14.5% pH 3.70pH Acidity 5.5 g/L
CELLARING: 2015 was a warm season with timely rainfall in Northern Heathcote producing dark brooding Shiraz.
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