The high altitude of these vineyards allow the grapes to ripen slowly and for as much flavour intensity to develop as possible before picking takes place. This cool climate Shiraz was harvested early in April from a hot, dry summer followed by a particularly mild autumn which slowed the development of sugars in the grapes. These conditions favoured more medium bodied, structural and aromatic red wines.
Grapes are then aggressively pressed in order to extract maximum flavour, colour, and tannin before the wine is aged for 16 months in French Oak barrels.
These factors combine to forge a wine that is deep red in colour with vibrant aromas of lifted blackberry fruit, pepper, liquorice and a touch of vanilla. The palate shows ripe, fleshy fruit with silky tannins driving a long finish. Everything you would hope to find in a Clare Valley Shiraz.