Intensely red in colour with hues of garnet. The wine displays the finest characteristics from both its parents, combining the plush red fruit and spice from the Shiraz and well-rounded finish of a top class Cabernet Sauvignon.

IN THE CELLAR: Fermenting at 28° C, the must took between 7-12 days to finish. After the ferment wines were typically tannic through a relative soft approach. After the ferment wines were typically left on the skins 5-10 days before being pressed.
Aging in 1st to 4th fill 300 litre barrels for 12-14 months.

FOOD RECOMEMENDATIONS: Excellent with roast lamb or a fine steak and delicious with lighter dishes like pasta.