The 2008 Shiraz is sourced from low yielding vineyards just outside Langhorne Creek in the outstanding soils and climate of the Fleurieu Peninsula in South Australia. The warm days and relieving evening breezes ensure full ripeness with good acid retention. After crushing the fruit was allowed to cold steep for three days in a small open vat. It was then fermented at an average of 22 degrees celsius for seven days before being pressed off into barrels for malo-lactic fermentation and maturation. The wine was left in oak for 18 months before being bottled giving a wonderful oak influence.
Over 100 years of winemaking
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