About This Wine
The Patriarch grapes were hand harvested on the 30th of March and manually graded across our sorting table before being gently crushed. Fermentation was undertaken using our own natural cultured yeast in unique 8t submerged cap fermenters. The juice was run off daily into a large open tub and then recombined with the skins over 14 days, until fermentation was complete. The skins were then allowed to sit undisturbed in contact with the young wine for another 5 weeks. Malolactic fermentation occurred with our own cultured strain and the wine was aged in new French barriques from the Le Bertranges, Allier and Troncais forests for 2 years. The palate has a smooth velvety tannin structure, compelling firmness and tremendous depth of red fruit flavour, with dark plum, cherry and black berry characters predominant as a young wine.
James Halliday – A medium-bodied shiraz, relatively light in colour, but with good texture and structure for the modest black and red cherry fruits; does surprise with its almost mouthwatering finish.
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