VINIFICATION: Warm fermentation in static fermenters on skins for 7- 10 days. Gentle pressing off skins, followed by Malolactic fermentation and partial maturation over a mixture of French and American oak. Bottled under screwcap to retain freshness.
COLOUR: Ruby red with violet hue
NOSE: Lifted cherry and plum nose with whispers of cassis, bramble and allspice.
PALATE: A juicy, soft rich palate which displays red cherry, ripe plum, and blackcurrant fruit upfront with these fleshy characters coalescing with subtle layers of chocolate, mint, clove, and sweet earthy beetroot. This balanced and harmonious blend of Shiraz and Cabernet Sauvignon shows a touch of well-integrated spicey oak which along with the with vibrant youthful tannins extends to a clean, lingering finish.
FOOD PAIRING: Try it with BBQ classics such as pork ribs or peppered steak, otherwise well suited to a big homely plate of spaghetti and meatballs.