The Shiraz and Viognier were handpicked from the Hobbs Estate vineyard at optimal sugar, tannin and acid ripeness. The grapes were co-fermented in small batches, hand plunged and monitored closely to ensure perfect balance and integration. Once fermentation was finished, the wine was pressed off the skins into new French oak barrels for malolactic fermentation and maturation. Pair with slow cooked loin of lamb with pomegranate, soused onion, fresh mint & warm sour dough.
Wine Spectator "Polished, generous and distinctly peppery, especially up front and on the long, expressive finish. In between, the cherry and guava flavors come to the fore, playing against fine tannins. This has style and ageability."