Tasting Notes

Whole berries fermented warm by native yeasts, one month maceration time on skins and 2 years in French oak puncheons. The '18 vintage was not without its worries with an early January hail storm reducing what was already a small crop. By any measure, an extraordinary Australian shiraz sourced from 600m in elevation with fruit so elegant, red-berried and aromatic and gentle in savoury spice. You could write a book about the tannins, teased out through extended maceration time, and so, so fine. Jeni Port for James Halliday