Latest Technical Specifications · 2018
Alcohol 15.0%
pH 3.58
Total Acidity 6.6 g/L
Grape Varieties Shiraz, Durif, Cabernet Sauvignon
Classification Dry; full-bodied
Region South Eastern Australia
Soil Fruit sourced from rutherglen, Hilltops, Heathcote, Gundagai and riverina; no soil details stated
Harvest Dates Fruit harvested in the cool of the morning
Fermentation Vessels Potter fermenters
Oak Types New and older French and American oak
Barrel Size Hogshead
Production Details Varietal and regional parcels were kept separate, destemmed, cool-fermented for 6–10 days, pressed at dryness, matured separately, assessed and blended.
Tasting Notes Bright red with garnet hue; blueberry, spice and cedar; gentle structured tannins; plum and chocolate on the finish.
Food Pairing Beef Wellington, Hungarian goulash or duck à l’orange
Vintages
2018 Technical Specifications
Alcohol 15.0%
pH 3.58
Total Acidity 6.6 g/L
Grape Varieties Shiraz, Durif, Cabernet Sauvignon
Classification Dry; full-bodied
Region South Eastern Australia
Soil Fruit sourced from rutherglen, Hilltops, Heathcote, Gundagai and riverina; no soil details stated
Harvest Dates Fruit harvested in the cool of the morning
Fermentation Vessels Potter fermenters
Oak Types New and older French and American oak
Barrel Size Hogshead
Production Details Varietal and regional parcels were kept separate, destemmed, cool-fermented for 6–10 days, pressed at dryness, matured separately, assessed and blended.
Tasting Notes Bright red with garnet hue; blueberry, spice and cedar; gentle structured tannins; plum and chocolate on the finish.
Food Pairing Beef Wellington, Hungarian goulash or duck à l’orange