Barossa Valley South Australia. Entirely produced from vines grown at Pindarie. The Shiraz clone is 1654, grown on red brown earth overlying limestone to produce ful flavour and concentration. The reserve fruit comes from the stoniest section of the North block Shiraz.
Winemaking: Fermented on skins in open small fermenters with gentle pumping over to extract colour, flavour and tannin. Matured for 24 months in American oak.
Cellaring: Now until 2025
Style: The Shiraz exhibits a deep rich brick red colour. There is an elegant lifted aroma of vanillin and dark chocolate. This is complexed by dark fruit cake aromas from the Shiraz fruit. The complex nose is evident on the palate where the fleshy fruit fills the mouth and is drawn through the palate finishing with long silky tannins.
