Vintage Conditions: Despite a challenging growing season with continued drought conditions prevailing, the overall fruit quality was high, displaying ripe tannins, good acidity and depth of fruit flavour.

Grape Varietal: Shiraz

Vinification & Maturation: Crushed into a combination of open top and static fermenters, following a gentle three day pre-fermentation cold soak the wines were inoculated with a select yeast. Colour and tannin were extracted from the skins by a combination of plunging and pumping over for a period of up to 10 days. After pressing the wines were transferred to a combination of stainless steel, to give freshness, and oak barrels (15 percent new) to give richness and complexity for a maturation period of 15 months.

Colour: Vibrant red purple

Aroma: Perfumed with black spice, red cherry and plum aromas jumping out of the glass with a subtle oak undertone.

Palate: Elegant juicy red fruits with a supple, savoury tannin mid palate. A lingering depth of spicy fruits and oak complete the wine.

Chef Peter Howard‟s Serving Suggestions: Roasted duck breast, tomato "tatin" and green peas