An absolute divine nose, which captures the fruitiness of the black grape. Tones of tobacco combined with walnuts and berries make this an outstanding blend. Soft oak gives this blend body and a smooth texture.
Shiraz fermentation took place for 8-10 days on the skins.After the grapes were cold soaked for 2 days, yeast wasadded. Cabernet Sauvignon juice was separated from theskins and left to ferment dry in stainless steel tanks for 3 days.The wine was then oak matured in 2nd and 3rd fill French Oakbarrels for 12 months.
Hearty roasts, steak, oxtail and poultry dishes.