Tasting note
Aussie Shiraz, spicy with a whiff of cedar, followed by a mouthful of plum and chocolate.
Viticulture
'Synonymous' because the Barossa really is still identified with Shiraz. Eight different vineyards are represented here as a cross-section of Barossa sub regions and geologies with Stockwell, Ebenezer, Moppa (all northern Barossa), Tanunda and Springton (Eden Valley) being the major components.
Vinification
Fermentation takes place in a mix of open and static fermenters with 6-7 days of maceration before pressing into French and American hogsheads barrels (300L) where they mature separately for about 12 months before bottling unfined and with the minimum SO2 added.
Food Match
Enough power to match the richest red meat dishes.