100% Shiraz. Fermentation takes place on the skins for about seven days, after which it gets an extended maceration period of about one week. The wine then gets pressed into a combination of 70% new and 30% second-fill 300 litre French oak barrels. After malolactic fermentation the wine gets racked and is then returned to the barrels for another 18 months before bottling. Dry, full-bodied red wine. Deep ruby red colour. Fruit driven, cool cassis and pencil shavings on the nose with aromatic layers of spiciness and black pepper. Finely crafted to portray layers of cherry, soft prune, blackcurrant and hints of spice. Elegant, velvety mouthfeel and long, lingering finish. Ageing potential of up to ten years. Any venison or game dish with a berry sauce as well as spicy dishes.