Description

Serving Suggestions
This juicy Shiraz would be perfect with beef carpaccio drizzled in olive oil and topped with cracked black pepper and shaved parmesan cheese. Or try it with a Szechwan pepper coated tuna steak cooked medium rare with a light green salad.


Technical Description
The grapes for this wine were harvested from late March to early April at baumé levels ranging from 13.0 to 15.0. Following malolactic fermentation, the wine spent 12 months in new (10%) and older French and American oak barriques and puncheons. It was bottled with an alcohol of 14.5%, a pH of 3.58 and an acid level of 6.1 g/L.