Shiraz has been grown in Goulburn Valley for over 150 years. The variety loves the warm, dry summers and cool, wet winters and the deep red soil of the region. They give the wines they make deep crimson colour and intense flavours.

Grapes are picked and fermented with a small amount of whole bunch of grapes. The maximum temperature during fermentation is 30 degrees. After the fermentation is completed, it is pressed and transferred to high quality French oak barrels for 18-24 months of maturation. During this period, the barrels are changed twice to achieve the effect of natural clarification. Only sterile filtration is performed before bottling.

Given the screwcap, will develop for 15 years or more, becoming more complex with age, but approachable whenever you wish.

Makes a wonderful accompaniment to roast lamb, grilled steaks, ribs and strong-flavored cheeses, its high natural acidity perfectly cut through the richness of the food and cleaning up the palate.

Best served at 18 °C