The Viognier was hand harvested off Maryville Estate in Chittering and the Shiraz was machine harvested off the Barton Vineyard in Baskerville, Swan Valley.
Fermentation: The whole bunches of Viognier were placed in the bottom of the fermenter and the Shiraz was crushed in on top. They were co-fermented for 10 days before the wine was pressed in to barriques (2x 1 year old French oak and 1x new American oak) to finish the primary and malolactic fermentation followed by 14 months of barrel maturation.
Colour: Vibrant, deep ruby red.
Bouquet: Lifted aromas of blackberries and orange blossom.
Palate: The palate is soft, round and rich with mulberry and chocolate that carries on long after you finish the wine.
Cellaring: This is a small production, special occasion wine enhanced by food. Enjoy now or be rewarded with bottle age after time in the cellar.