*Vintage may vary by location*

Shiraz fruit from the Miamup Road vineyard was used to produce this Shiraz. Fruit was harvested in the morning, using a mechanical harvester. The fruit was crushed with the rollers set apart, allowing some berries to remain whole for the ferment. The must was transferred to a sweeper arm fermenter for primary fermentation. The ferment was allowed to reach a maximum of 28°C during its course. After six days when almost dry the wine was pressed and inoculated for malo-lactic fermentation. A combination of French and American oak was used during the maturation of this wine.

• Syrah •