We utilise the skins only of the Viognier grapes by first separating most of the juice from the Viognier skins and then fermenting the remaining “sloppy” skins with select parcels of Shiraz grapes. This method of using skins on their own provides us with another dimension of aroma and texture which helps increase the flavor and complexity of this alluring wine. We introduce whole bunch fermentation, approximately 10% for this vintage, which adds an extra degree of complexity and intrigue to the wine. After fermentation all batches are drained, pressed and then racked to barrel for maturation. Matured for 14 Months in 23% new French oak hogsheads and barriques, balance in one year and older French oak hogsheads and barriques.

Impressively aromatic and perfumed showing cranberry, raspberry, spices and violets. Fresh red fruits and a mouth watering acidity showcase the brightness and coolness of Eden Valley. The palate, medium in depth retains the texture and sweet fruits that come with co-fermenting with Viognier.

Pair with pork belly with red cabbage, endive and walnut or Sicilian penne with roast tomatoes & eggplant.