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About this wine from

South Eastern Australia, Australia

Vintage 2020 will be one we don’t forget in a hurry. Throughout budburst and ripening the Riverina region was experiencing drought conditions, so supplementary water was crucial. Rainfall in the middle growing season helped the vines to get through the hot days, and much of the Shiraz was picked before a large amount of rain fell. The Cabernet was picked later in March. Cabernet and Shiraz parcels were fermented separately in stainless steel vertical fermenters for 4-6 days at around 26°C, then pressed at 1 baume via screw press into stainless steel and left to ferment until dry. Each wine was then racked off gross lees onto French oak chips to complete malolactic fermentation. Once secondary fermentation was complete the wine was clarified and blended.