Gundagai, Canberra District
The wine is made up of an exquisite blend of 58% Shiraz, 31% Touriga, Tempranillo 6.5% and 4.5% Cabernet sauvignon.
The fruit was de-stemmed and fermented in small open fermenters for approximately 10 days on skins. Once dry, the fruit was pressed, settled and racked to French oak puncheons (10% new).
The wine was matured in oak for almost 12 months before being blended to tank. It has a remarkable lifted floral nose, with bright juicy blue fruits, violets and spice. The palate is bright and crunchy, with long lovely silky tannins.
Served with plastic glasses or BYO glasses