say first vintages can be surprisingly really good. The ’06
did just that for us.
Cabernet Sauvignon; 45% Shiraz wine was vinified separately
in open fermenters, hand plunged over the 7 day fermentation,
and basket pressed to barrel. The Cabernet was aged in fragrant
French oak and the Shiraz in American oak.
characters derived from the Cabernet Sauvignon have melded
with the spice of the Shiraz to give a seamless blend that
continues to develop various levels of complexity over the
Hand picked at 13.5 Baume; April 2006.
Time in Oak: 14 months
it. Notice it.
Has a great heady nose that is the appropriate introduction
to this savoury wine with a great mouth feel. No need to say
a glass on its own before having another to complement your
food and conversation.
to avoid the last glass of this wine being the most
wine needs air to open up.
this wine a couple of hours before drinking. Alternately,
rinse a clean water jug and pour the wine into it
and back into the bottle. (Make sure you throw out
the last couple of cms of wine in the bottle the first
time you do this; to discard the sediment.) Do this
twice and you're ready to go.