Latest Technical Specifications · 2019
Alcohol 14.5%
pH 3.59
Total Acidity 6.6 g/L
Grape Varieties Shiraz
Region Heathcote
Fermentation Vessels Potters
Pressing Method Pressed After Fermentation, Then Racked
Barrel Size Hogshead
Production Details Fruit was harvested in the cool morning at optimum flavour ripeness and balanced acidity, destemmed into Potters, fermented at 25–30°C for 7–8 days, pressed and racked, then matured before blending with a tank-retained component.
Tasting Notes Intense red with a bright purple edge; ripe plum, blue fruits, dark chocolate and cedar aromas; concentrated yet supple palate with blue fruits, dark chocolate, spice and elegantly structured tannins
Food Pairing Minted lamb in red-wine sauce, a spicy lentil dish, or mature cheeses
Vintages
2019 Technical Specifications
Alcohol 14.5%
pH 3.59
Total Acidity 6.6 g/L
Grape Varieties Shiraz
Region Heathcote
Fermentation Vessels Potters
Pressing Method Pressed After Fermentation, Then Racked
Barrel Size Hogshead
Production Details Fruit was harvested in the cool morning at optimum flavour ripeness and balanced acidity, destemmed into Potters, fermented at 25–30°C for 7–8 days, pressed and racked, then matured before blending with a tank-retained component.
Tasting Notes Intense red with a bright purple edge; ripe plum, blue fruits, dark chocolate and cedar aromas; concentrated yet supple palate with blue fruits, dark chocolate, spice and elegantly structured tannins
Food Pairing Minted lamb in red-wine sauce, a spicy lentil dish, or mature cheeses