Dark berry fruit and gentle pepper spice create a smooth and elegant Shiraz.
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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