VITICULTURE: The north-south facing vineyards used for this expressive and succulent wine are grown using a combination of Glenrosa and Oakleaf soils. The vine shoots are vertically latticed to ensure optimal ripening of the vines and grapes. Irrigation is planned in accordance with soil moisture monitoring. MAKE WINE: The perfectly ripe Shiraz grapes were crushed and only slightly crushed to prevent damage to the pips. They were fermented in an open stainless steel fermenter. Fermentation took place at 24-28 degrees Celsius with a commercially available yeast strain suitable for the variety. A 30% berry component ensured gentle extraction when pumping, which was carried out 3-4 times a day. The wine was removed from the peels before it was completely dry to maintain softness. After gentle pressing, the wine was malolactically fermented. Some of the wine was aged on oak sticks, while the rest was aged for 12 months in third and fourth barrels to ensure good integration of wood and fruit. The wine was blended and slightly filtered just before bottling. TASTING NOTES: Intense notes of juicy dark cherry, cracked black pepper and a touch of licorice flow seamlessly into a silky palate and an elegantly savory finish.