3% Viognier was added to Shiraz (30% whole bunch) before pressing, the wine was then aged in new and old French oak barriques for 12 months.
This wine has white pepper, mulberry, cedar and violet aromas, the palate is showing fine silky tannins , complexity and length.
Try this wine with rib eye steak or slow cooked shoulder of lamb.Drinking well now or cellar for 10+ years.
Vintage: 2024
Region: Canberra District Vineyards: Four Winds and Kerralee ( Murrumbateman) and Lake George
Varieties: Shiraz 97% Viognier 3%Alcohol: 13.1%
Production: 250 dozen
Vinification: Co - Fermentation of Shiraz and Viognier. A mixture of whole bunches, whole berries and crushed grapes is first cold soaked for 4 days then fermented with plunging 3 times a day, til just before the end of ferment when it is pressed to barrels. A mixture of new 1 and 2 year old French oak Barriques to finish, aged in barrel for 12 months before bottling.
3% Viognier was added to Shiraz (30% whole bunch) before pressing, the wine was then aged in new and old French oak barriques for 12 months.
This wine has white pepper, mulberry, cedar and violet aromas, the palate is showing fine silky tannins , complexity and length.
Try this wine with rib eye steak or slow cooked shoulder of lamb.Drinking well now or cellar for 10+ years.
Vintage: 2024
Region: Canberra District Vineyards: Four Winds and Kerralee ( Murrumbateman) and Lake George
Varieties: Shiraz 97% Viognier 3%Alcohol: 13.1%
Production: 250 dozen
Vinification: Co - Fermentation of Shiraz and Viognier. A mixture of whole bunches, whole berries and crushed grapes is first cold soaked for 4 days then fermented with plunging 3 times a day, til just before the end of ferment when it is pressed to barrels. A mixture of new 1 and 2 year old French oak Barriques to finish, aged in barrel for 12 months before bottling.
