A combination of small (8 tonne) and large (30 tonne) fermenters have been used with a fermentation cycle of 8 to 12 days. Select parcels were fermented with a percentage of viognier grapes, other parcels were fermented with viognier juice. This has given a soft and stylish wine showing subtle viognier aromatics combined with the medium weight and structure of shiraz.

Sourced from both Barossa Valley and Eden Valley shiraz vineyards, with an average age of 30-50 years. Small volumes of Eden Valley viognier were fermented with the shiraz.Smooth, silken and flooded with plums, cedar, vanilla and sweet jubey raspberries with just subtle whiffs of the florals of viognier. On the palate the wine shows rich black fruits with peppery spices, cloves and cardamon seeds, finishing with a lingering coffee anise texture.

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