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Winemaking
These Shiraz grapes were fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged in oak barrels then left to refine in the bottle for one year before their release.
Tasting Notes
Deep purple color, filled with aromas of plum, cherry and a hint of spice. A mouth filling fruit taste on the palate, with a long smooth finish.
Food Pairing
Best enjoyed at 16°C, with dark chocolate desserts, spicy food and red fatty meats.
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Winemaking
These Shiraz grapes were fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged in oak barrels then left to refine in the bottle for one year before their release.
Tasting Notes
Deep purple color, filled with aromas of plum, cherry and a hint of spice. A mouth filling fruit taste on the palate, with a long smooth finish.
Food Pairing
Best enjoyed at 16°C, with dark chocolate desserts, spicy food and red fatty meats.
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