2006
Vintage
2006 was an excellent harvest for quality with good fruit set, clean weather during the
grape’s development and a cooler spell in March / April to afford generous flavour
expression.
Winemaking
The 2006 Shiraz grapes were harvested entirely from block # 2 on the winery side
vineyard. Fermentation was conducted between 22 and 26 degrees C with an additional
two weeks soak on skins before pressing out. The wine was aged in 1 and 2 year old
Spanish coopered American oak barriques for 12 months and was lightly filtered with no
fining.
Colour
Deep ruby red-purple in colour.
Bouquet
Pronounced ‘brooding’ peppery and redcurrant compote with integrated warm vanilla /
almond toast.
Palate
Full bodied with pronounced blackberry mocha and clean acidity. A soft infusion of vanilla
smoke character with proportionate tannin structure. Finishing long, warm with sweet
forest floor nuances.
Suggested Food
Team this wine with rare rib eye steak or richly flavoured game including venison and
succulent kangaroo steak.
Cellaring
Enjoy now or cellar for 3 to 7 years in ideal conditions.
