Tasting Notes: The bouquet displays rich plum, raspberry and mulberry fruit characters. The palate is rich, long and displays typical spicy black pepper flavours combined with liquorice and sprinkles of rosemary and thyme. The intensity of the fruit flavours, balanced by silky tannins and fresh acidity signals the potential to age for many years to come.
Harvest Date: April 25th 2002
Alcohol Vol: 13.6%
Bottling Date: 16th of March 2004
Awards & Accolades
• 4.5 Stars in May/June Winestate Magazine 2006 and qualified for final judging of Winestate wine of the year 2006.
• 5 Stars with a rating of 94 out of a 100 in the 2009 James Halliday Australian Wine Companion
Cooler weather conditions during the 2002 growing season were ideal for the production of premium cool climate Shiraz. The summer was very mild with an extended warm autumn, which allowed maximum flavour development over a longer ripening period. After harvesting in late April the must was fermented in half tonne open fermenters for 7 days. After fermentation was complete the must was gently basket pressed in a combination of French and American oak for 20 months. During the aging process the wine is racked a number of times and bottled without any fining or filtration.