Medium bodied, soft fleshy mouthfeel with well balanced acidity and fine, chalky tannins. Flavours of sweet juicy blackberries and blackcurrant carry through onto the palate with a touch of licorice on the finish.
The fruit was machine picked then destemmed/crushed int0 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 fermentation 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 after 15 months maturation.
Crispy skin duck breast, wild mushroom ragout, grilled asparagus, cabernet glaze. The Shiraz Cabernet with its sweet juicy notes and earthy undertones accentuates the fleshiness and richness of the duck and mushroom ragout.
2016 was a mild summer after a hot spring allowing early budburst and then veraison for all varieties. Rain in January slowed everything down and the cold nights gave good flavour intensity. Riesling and Chardonnay were the stand out varietals with great length of flavour.
Pinot Noir struggled in the Great Southern with the cool rain events and ripening flavour development. Pemberton benefitted from sunnier warm days and less rain creating good Pinot fruit. Shiraz from the warmer Frankland region are showing promising character development
Shiraz 85% Cabernet
14.5 % v/v
7 – 9 years
Seguin Moreau and
15 months in 100%
French oak 30% new,