A rich colour and deep hue introduces your nose to a ripe and rich flavour. A cracked pepper and spice nose is blended with vanilla and fruit ripeness. The vanilla softness on the nose takes you into a ripe palate crammed with weight and soft, sweet oak length.

Tasting notes

A rich colour and deep hue introduces your nose to a ripe and rich flavour. A cracked pepper and spice nose is blended with vanilla and fruit ripeness. The vanilla softness on the nose takes you into a ripe palate crammed with weight and soft, sweet oak length.

Rating

Soft, ripe and appealing for its green olive-shadedblack fruit flavors, finishing with a thin veil of firm tannins. Less sweet than previous vintages. Drink now through 2008. Score: 87. —Harvey Steiman, October 15, 2007. Wine Spectator 87 points

Other text

The fruit is allowed to ripen to between 13 to 14 Baume in order to allow maximum fruit richness and flavour whilst giving a deep purple hue to the colour. The juice is fermented on skins for up to 3 weeks allowing soft tannins to be formed into the rich and soft palate seen in many great Australian Shiraz`. The fermented wine is then drained and the skins pressed into a new vessel to allow a natural malolactic fermentation occur, giving a further softening and palate rounding to this rich variety. After settling, a portion of the volume is transferred to oak and allowed to mature for 6 months before blending back into the original wine, adding complexity and texture to the fruit driven palate. This wine is then chilled, clarified and bottled on the Estate to ensure maximum quality control in the final product.

Food pairing

A perfect accompaniment to this wine would be Rich rare char-grilled beef and asparagus or a rich confit de canard to bring out its juicy palate.