"Winemaking: 100% de-stemmed to closed fermenters. Soaked on skins for 4 to 5 days and then wild fermented for the next 7 days. 70% aged in French oak barrels for 12 months. 30% aged in tank to add freshness to the wine. Blended with no fining, and then bottled."
"A vibrant Shiraz perfumed with red plums and blueberries, spice, white pepper and savoury oak."