The Ten Acres Shiraz Cabernet complements our single vineyard Ten Acres Shiraz. The artist illustration depicts John Francis Brown and his son John Charles Brown in front of the original Ten Acre plantation of vines at Milawa back in 1885.
Recommended food pairings: This elegant, refined Shiraz Cabernet blend makes a fine partner to red meat dishes such as a special cut of beef roasted and served with a red wine reduction sauce, a leg of lamb roasted with sprigs of rosemary and fresh garlic, or a traditional coq au vin. It is also delightful with a chunk of well-aged Cheddar at the end of a meal.
Growing Conditions: The grapes used to make this wine were grown on vineyards in the cool western Victoria regions of Pyrenees and Henty. The fruit was harvested in parcels from late February to late March at a range of baumé levels from 13.0 to 14.5.
Winemaker: Geoff Alexander
Winemaking notes: This wine is made from a blend of 75% Shiraz and 25% Cabernet Sauvignon fruit. The wine spent 12 months in French and American oak of which 20% was new. The wine was bottled with an alcohol of 14.5%, a pH of 3.52 and an acid level of 6.0 gr/l.
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