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Low yield intensity and hallmark eucalyptus. American oak adds dark chocolate complexity to the plush blackcurrant palate.

Vineyards:
100% Canonbah Bridge vineyard, Western Plains, NSW. The fruit is picked at a low yield of 2 tonnes to the acre.

Winemaking:
The Shiraz is fermented with a Rhone yeast at 28-30 degrees Celsius. After an extended time on skins the (14 days) the wine is left to mature for 12 months in 2-3 year old American oak.

Technical Details:
Varietals – 100% Shiraz
Bottling date: November 2008
pH: 3.54
Residual sugar: 4.9g/L
Alcohol: 14%

Tasting Note:
Intense dark cherry red in colour. The nose hints of white pepper and attractive summer fruit. The palate – vibrant blackcurrant and mulberry flavours. A well-balanced finish
with chocolate overtones developed from maceration with American oak.

Cellar potential:
Now up to 8 years.