Head Over Heels Shiraz

The extended ripening period produced wines with optimal acid and fruit flavours in all varietals. Harvested during late February to mid-March, our Shiraz parcels were destemmed, crushed and fermented in Vat at 24°C with regular pump overs to maximise colour extraction and preserve fruit flavour. Once dry, the parcels were pressed, racked and seeded for malolactic fermentation, ahead of maturation on premium French and American oak. Prior to bottling the parcels were blended stabilised and filtered before release.