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We source a single vineyard in the Frankland River region. Frankland River is well suited to producing many re and white varieties due to its continental climate combined with low vigour and moderate ripening conditions. This vineyard is chosen for its ability to produce typical Frankland River Shiraz that as a result of being a cool climate is intense in colour with ripe flavours yet elegant in style and structure.
Started with significant rainfall during the winter months, followed by a dry spring and summer period, resulting in excellent vine growth and fruit set. The ripening period started off being warm and dry kicking along berry development, a cooling off in early March allowed the Shiraz grapes to come into good balance of sugar and tannin ripeness.
Picked during the cool of the night, the grapes were crushed and destemmed into static fermenters. Techniques for pumping the juice through the skins and getting air into the ferments, under relatively cool temperatures, were used to extract as much colour and flavour as possible. Once primary ferment was complete, the wine was pressed from the skins and then sent to a selection of 100% French hogshead barrels to complete malolactic fermentation. Matured in barrel for 18 months before being carefully blended prior to bottling.
This wine displays lovely aromas of plum, cherry and mulberries, with hints of mocha and spice. The palate has excellent weight and length with cherry and plum fruit flavours, dark chocolate and velvety tannins.