Shiraz, the Australian name for the Syrah grape, is one of the oldest known grape varieties. Shiraz is responsible for many of the France’s best known and highly acclaimed red wines. It has also made itself very much at home within the wide range of soils and climates of Australia’s diverse viticultural regions.
Recommended food pairings: This juicy Shiraz would be perfect with beef carpaccio drizzled in olive oil and topped with cracked black pepper and shaved parmesan cheese. Or try it with a Szechwan pepper coated tuna steak cooked medium rare with a light green salad.
Growing Conditions: The grapes for this wine were harvested from mid February to early March at baumé levels ranging from 13.0 to 15.0.
Winemaker: Geoff Alexander
Winemaking notes: Following malolactic fermentation, the wine spent 12 months in new (10%) and older American and French oak barriques and puncheons. It was bottled with an alcohol of 13.5%, a pH of 3.6 and an acid level of 6.0 g/L.
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