Description / Reviews
"Due to our success in co-fermenting Shiraz and Viognier, we thought it would be interesting to co-ferment the skins from Roussanne with Shiraz. We selected a Shiraz vineyard in Lyndoch that gave us the perfect structure and purity of fruit to balance the aromatics of the Roussanne. Once the juice was gently whole bunch pressed from the Roussanne grapes, the skins were added to the Shiraz and co-fermented. The resulting wine is as unique as it is intense; beautifully lifted and balanced and surprisingly distinctive. The fruit immediately jumps into stride with aromatics of fresh blueberry, crushed mulberry, black plum, cocoa, tar, fresh tobacco and roasted espresso grounds. Subtle nuances of cardamom spice intermingled with graphite complete the aromatic profile. The palate shows full bodied weight with textural complexities enveloping soft and velvety tannins flowing over corridor like acidity that drives freshness and length. A wine to enjoy in its youth or to cellar for up to 7 years. Enjoy with a spicy curry such as lamb tandoor or beef rendang." - Winemaker Notes