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 a fine tannin structure and excellent balance, an aroma tic wine with classic Canberra notes of white pepper spice and a hint of jasmine. Try this wine with rib eye steak or slow cooked shoulder of lamb Drinking well now or cellar for 10+ years.
Region: Canberra District
Vineyards: Four Winds (Murrumbateman) Cullarin Block 71 (Lake George)
Varieties: Shiraz 97% Viognier 3%
Production: 125 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.