Shiraz

Barossa Valley, South Australia

"Sourced from my main man Tommy Schiller, 25-year-old vines. 100% destemmed berries were fermented in stainless steel tank with minimum allowable pump overs and punch downs. Free run was racked at 3 Baume straight to 2 French oak barrels for barrel fermentation, one super new. Skins were pressed straight to tank, then racked off fine and malo lees post ferment. A lean, super approachable Barossa Syrah without the over-extraction. Minimal sulphur added on bottling, no fining or filtration." Sven Joschke, Winemaker