The Shiraz (53%) and Viognier (2%) grapes were co-fermented with 10% whole-bunch carbonic macerated grapes to freshen up and give additional fragrance to the wine. The Mourvèdre (45%) was picked very ripe to allow soft, round tannins to be extracted during fermentation in stainless steel. After fermentation, the two components were taken to second-and-third-fill French Oak for natural malolactic fermentation and maturation, where the wine spent 26 months before filtration and bottling.
Fresh spice and white pepper on the nose, with intense dark berry fruit. The palate shows dense, savoury flavours contrasted with bright acidity before the robust finish. There are multiple layers of texture in the wine, with lovely balance between the richness, chunky tannins and lively freshness.
A wonderful pairing with slow-cooked winter foods like Boeuf Bourguignon or pulled pork. Stony Brook.