Hand-picked fruit. Open ferment with 30% whole bunches (the rest of the fruit destemmed); cold soak for 5 days, on skins for 18 days, then 10 months in French oak barrels (30% new). This cooler-climate shiraz asks for a 2nd look and a 3rd, just to make sure that you haven't missed anything. It's easy to overlook the fine detail. Blue and red berries, a handful of dried herbs, a pinch of spice, a bunch of violets and smattering of coffee grounds. Still young and vigourous and fruit forward, with nicely managed oak and earthy tannins
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