Shiraz
25 months maturation with 20% new French oak. The remainder in 1-4 year old French oak.
Fermented in five-ton open top fermenters with regular pump overs (up to three times daily over peak fermentation) to extract color and tannins. Following 10-20 days of skin contact maceration the free run was drained to tank with the skins then pressed. Both the free run and pressings are blended to tank and then racked to oak after 24 hours. Malolactic fermentation takes place in barrel.
Lush, Silky, Red
The bouquet is expressive right out of the gate with notes of dark currant, fresh coals, concentrated roasted meats, asian spice, licorice, warm oil and violet.
The palate is lush and coating, with a strong core of ripe purple to black fruits. The mouthfeel and weight have an excellent energy and persistence. This sails along the palate, with many cascading layers that reverberate into a long late palate. The tannins buffer the dense core of fruits nicely and has a succulence that is very rewarding. As the wine sits in the glass it builds to display a creamy texture that holds its shape very well. The tannins roll around and slowly abate.