Stuart Olsen (winemaker) took selected pressings of Shiraz and Petit Verdot from his 2013 vintage which were aged in oak for a year and re-fermented them with fresh 2014 Shiraz.
After a 3 week maceration period and after pressing, the wine was aged again in older oak for 6 months on lees before final blending with 17% Cabernet Sauvignon.
Talk about rich fruit flavours, floral aromatics and easy-drinking in mind!
Double fermenting 2 successive vintages and employing semi-carbonic maceration techniques delivers a wine of spice, expansive floral and ripe berry fruit aromatics that range in variation.
Notes of blueberry, raspberry, white flowers and floral nectar cascade in a wash over your palate, ending with a signature Asian spice and ripe olive oil character from the stem that supports the delicate fruit structure.