The same friends lovingly hand picked 2.5 tonne from 2 acres of dry grown vines on March 11th 2017. Flavour ripe and good acidity, I made this wine in the same method as the shiraz above, but instead matured it in bone dry, shaved out AP John American Oak for 28 months.
This dense deep dark red offers loads of succulent blackberry fruit and crushed vanilla pod nose. The barberry fruit bursts into the whole palate ending in a sweet ‘Bounty’ coconut oak which lingers for more than a minute. Rich luscious exceptional length.
This is the kind of Barossa Shiraz I fell in love with long ago. Only share this balanced beast with your best friends over the next 20 years.
Try with the best steak you can buy
15.6% alcohol, 194 dozen produced.
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