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Fully ripe Shiraz grapes from a number of South Australian wine regions were harvested at peak maturity, gently crushed, de-stemmed and fermented in small batches to maximize the extraction of color, aroma, and flavor. At the conclusion of fermentation, the wines were pressed, with the pressing combined to add structure and ripe tannin length.
A percentage of the wine was matured in American oak hogsheads, enhancing the typical black pepper spice, and providing extra length to the ripe juicy palate. Well suited to immediate enjoyment with red meat dishes, mature cheeses, and campfires.