The fruit was machine picked then destemmed/crushed into small open fermenters and inoculated. The fermenters were pumped over with aeration twice a day, temperature was held around 25°C, then allowed to warm up for a long post ferment maceration. The wine was then transferred in barrel for its malo-lactic fermentation, allowing a soft integration of the grape and oak tannins. The wine was fined then bottled.
Sumac and Sichuan pepper kangaroo loins, beetroot compote, red onion jam.
The lifted textures and aromas of spice and toasted oak in the Shiraz helps to pronounce the earthy, savoury undertones of the moist, fleshy kangaroo.
The 2014 vintage had a wet winter followed by dry and warm conditions for summer which continued well into autumn. Due to the perfect slow ripening pattern both red and white grape varieties showed intense colour, aroma and concentrated flavours while achieving perfect tannin ripeness.
6 – 8 years
Francois Frere, Taransaud, Seguin Moreau
15 months in 100%
French oak 40% new,