|Appellation||Frankland River GI|
|Grape Varieties||96% Shiraz, 4% Viognier|
|ABV (Alcohol By Volume)||13.5%|
|Bottle Size||75 cl|
|Type of Soil||Duplex soils of ironstone gravel over a clay sub-soil|
This wine was fermented in shallow open pot fermenters. Whole berries are going to open fermenter. Fermentation is initiated straight away, hand plunging is conducted to keep the ferment even and as gentle as possible, minimizing extraction. A small parcel is fermented as 100% whole bunch and blended back to the wine post barrel maturation (7%). Temperatures typically do not exceed 26C through the 10 – 15 day ferment. Some additional maturation on skins occurs until tannin integration and balance is seen. This wine was aged for 15 months in 3,500 litre French oak foudre. The small addition of viognier along with the use of 2 clones of Syrah add to the wine’s complexity.
Perfumed with hints of spice and white pepper, a complex nose reflecting depth and authenticity. An elegant medium bodied wine with a sweet core of fruit combined with subtle savory complexity of spice and herb that integrate into the subtle French oak which sits comfortably with the savory notes and fine-grained tannins. Length and depth of fruit profile in the wine will ensure very good aging.
Goes perfect with veal and game meat, especially duck dishes.