Awards and Accolades

92 Points, James Halliday - The Wine Companion
"An elegant, medium-bodied wine with a wide spread of contrasting savoury and fruity flavours woven through fine tannins, part oak, part fruit-derived; some suggestion of oak contact during fermentation add to the appeal."

From The Winery

Colour: Inky Red, Black with a vibrant red rim.

Aroma: Layers of primary fruits dominated by mulberry, red cherry and blood plums with lifted notes of green peppercorn, and rose petal.

Palate: A layered wine with driven red fruits, blood plum combined with notes of peppercorn and an earthy savouriness to deliver a rich and soft, flavoursome wine with a long finish.

Fruit from our vineyards located in the central and northern part of the Margaret River wine region make our Metricup Road Shiraz with one very special parcel from the southern Karridale area also being included in the blend. These vineyard sites consistently produce ripe, full flavoured Shiraz wines with great flavour and varietal identity. At harvest, select Blocks of Shiraz were picked separately during the coolest part of the night to ensure the fruit reached the winery at the coolest temperature possible.

Following harvest, the majority of fruit was de-stemmed only (no crushing) and cold soaked in the fermenter for 4-5 days at 10°C prior to the commencement of fermentation. This practice of cold soaking is critical to producing our unique Shiraz style as it helps to produce a fruit driven, aromatic wine with an opulent soft texture and intense, stable colour.

A select batch had 40% of whole bunches included in the fermentation. After cold soaking, the must was inoculated with a neutral yeast strain selected to ensure the unique characters of each Block was expressed in the end wine. Each ferment was conducted at 24-26°C and during fermentation, each batch was thoroughly aerated with the grape seeds being removed from the ferment. This process helped produced a fine, fleshy texture in the end wine and our unique Shiraz house style.

Once each ferment reached 0-2 Baume, it was pressed off skins to separate tanks to complete fermentation. The pressings were returned into the free-run to provide structure and body to the end wine. Once dry, each batch of wine was racked separately off lees to a combination of 1-4yr old French oak barriques (225L), hogheads (300L) and puncheons (500L) and ~15% new French oak barriques (225L) to mature for 12 months. Following blending, the wine was coarsely filtered only once prior to bottling

Recommended Food Pairing: Pan Fried Pork rib eye served with roasted, spiced apples