Latest Technical Specifications · 2023
Alcohol 14.5%
pH 3.6
Total Acidity 5.9 g/L
Grape Varieties Shiraz
Region Heathcote
Soil Ancient red cambrian soils
Pressing Method Pressed After Fermentation
Production Details Fruit was selected from several vineyards in northern Heathcote; destemmed and fermented at 25–30°C, then pressed, matured, regularly racked and aerated.
Tasting Notes Dense dark fruit, violets, blackberry, olive spice, freshness, plush fruit, dried herbs, earthy spices, and seamless silky tannins
Food Pairing Charcoal-grilled meats or woodfired Margherita pizza
Vintages
2023 Technical Specifications
Alcohol 14.5%
pH 3.6
Total Acidity 5.9 g/L
Grape Varieties Shiraz
Region Heathcote
Soil Ancient red cambrian soils
Pressing Method Pressed After Fermentation
Production Details Fruit was selected from several vineyards in northern Heathcote; destemmed and fermented at 25–30°C, then pressed, matured, regularly racked and aerated.
Tasting Notes Dense dark fruit, violets, blackberry, olive spice, freshness, plush fruit, dried herbs, earthy spices, and seamless silky tannins
Food Pairing Charcoal-grilled meats or woodfired Margherita pizza