Latest Technical Specifications · 2021
Alcohol 14.0%
pH 3.62
Total Acidity 6.34 g/L
Grape Varieties Shiraz and Cabernet Sauvignon
Region South Eastern Australia
Oak Types American oak
Production Details Harvested at optimum flavour ripeness and fermented on skins for 5–6 days at 24–28°C with American oak; winemaker Matteo Lapi.
Tasting Notes Fragrant dark fruits, red cherry and spicy oak; a fruit-driven palate with blackberry, cherries and vanilla oak.
Food Pairing Pizza, BBQ lamb chops or chicken
Vintages
2021 Technical Specifications
Alcohol 14.0%
pH 3.62
Total Acidity 6.34 g/L
Grape Varieties Shiraz and Cabernet Sauvignon
Region South Eastern Australia
Oak Types American oak
Production Details Harvested at optimum flavour ripeness and fermented on skins for 5–6 days at 24–28°C with American oak; winemaker Matteo Lapi.
Tasting Notes Fragrant dark fruits, red cherry and spicy oak; a fruit-driven palate with blackberry, cherries and vanilla oak.
Food Pairing Pizza, BBQ lamb chops or chicken
Sources: www.hancocks.co.nz ↗ · Compare this vintage