Pleasant aromas of perfumy flowers intermingled with spiced ripe cherries - there is a slightly peppery note to the nose that sits over the dark chocolate and vanilla notes. The palate shows delicate spice and earthiness entwined with ripe red fruits. Medium tannins and medium acidity with a relatively long finish.
GOLD MEDAL - DECANTER WINE AWARDS 2016
Overall a very early vintage from bud break to grape maturity. Early concerns over sugar ripening prior to flavour development were put to rest with cooler temperatures in the fall, allowing for adequate hang time to develop excellent fruit flavours in the whites. The reds will also be outstanding due to the warm early spring putting us ahead, so that even the later ripening reds reached full flavour development, providing lots of red and dark fruit notes with subtle but full tannin profiles.
The Viognier was picked earlier than the Shiraz and both were fermented separately. The Shiraz was fermented in open top fermenters and punched down 2 times daily to extract colour and flavour. The wine went through ML fermentation in a blend of French and American oak barrels for 12 months. It was then blended with the Viognier and allowed to slowly integrate together. 95% Shiraz, 5% Viognier
Food Pairing Notes
Slow-cooked beef roasts, Spanish tapas, Italian cuisine, pulled pork sandwiches with peach barbecue sauce and fresh slaw, lamb with apricot and walnut stuffing, and braised short ribs.