Winemaking: Flavours of the ripening fruit helped the winemaking team to harvest fruit at optimal ripeness. Shiraz and Grenache parcels were crushed and fermented separately. Fermentation using neutral yeast strains took place over a period of 10-14 days, and involved the use of a variety of cap management and temperature regimes to ensure ideal flavour, colour and tannin extraction occurred. Parcels of wine, once pressed off skins, underwent malolactic fermentation and further maturation in American oak barrels. Only parcels that showed concentrated ripe berry characters with balanced structure and complexity were used in the final blending of this wine.

Vintage Conditions: Both Shiraz and Grenache parcels used for this blend are the sourced from the Barossa Valley. Both regions were characterised by extremely dry weather conditions throughout the 2007 winter. Mild to warm conditions prevailed during spring which set the potential for high quality fruit with moderate grape yields. The start of 2008 saw mild to warm weather allowing fruit maturation and harvest ahead of quite extreme dry hot weather in the later part of the vintage.

Colour: Deep crimson with vibrant purple hues

Bouquet: Ripe red berries, black cherries and spice aromas with some currant and confectionary from the Grenache supported by subtle cedary oak characters.

Palate: The two varieties complement each other well with dense dark berry Shiraz fruit balanced by the softer fragrant Grenache. The wine has a generous mid palate with dark cherry, plum and ripe red berry flavours, and a distinctive spicy finish. This is supported complexity from maturation in older barrels.

Grape Variety: 55% Shiraz, 45% Grenache

Growing Area: Barossa Valley, Australia

Maturation: 15 months in new and old American oak

Food Matches: This wine is an ideal accompaniment to duck breast, turkey, herb crusted pork loin and traditional slow-cooked meals such as Coq au Vin.