Smokey bacon, butterscotch, vanilla and sweet black fruit with spice followed onto the palate a savory mix of fruit and mocha with silky tannins to finish. The Shiraz was fermented in a closed fermenter and given combined pumping over 3-5 hours with alternative aerated pump overs. The wine was racked after alcoholic fermentation and malolactic fermentation took place in stainless steel tanks. The Mourvèdré was racked to barrel after malolactic fermentation in new French oak barrels and the Shiraz into tanks fitted with 100% new American oak staves. The Viognier component is from a small batch of natural sweet Viognier, adding fuller mouth feel and fruit to the wine.