About The Wine

The Shiraz and Viognier were harvested together and co-fermented in second and third-fill French oak barriques. The Mourvèdre was picked very ripe and, after fermentation, both components of the wine spent 28 months in wood and were blended two weeks before bottling. All the grapes for this wine were harvested from the estate and fermented dry with naturally occurring yeasts. The wine is more elegant than previous vintages, showing restraint and just a hint of light red fruit on the nose. Plenty of spice and ground herbs upfront with precise acidity and freshness on the palate, while the tannins are firm and ripe. A high-quality vintage that is a great companion for Duck a l’Orange or roasted pork belly.

Ratings

John Platter Wine Guide 4 Stars: “Fleshy and spicy 2014, with succulent blackberry fruit, from shiraz co-fermented with dash Viognier, 44% mourvèdre; partial carbonic maceration / wild ferment, some stems included for freshness.”

Wine Analysis