Grand Barossa Shiraz epitomises the premium international reputation for Shiraz which has made the Barossa Valley famous. Lifted aromas of blackberry, plum and black pepper are accompanied by spicy, dark berry fruits on the palate.
All of the grapes are fermented in small batches to retain their sub-regional characters. After destemming, the wine ferments for 7 days on skins at 26°C in small open fermenters and is hand plunged twice daily. This encourages maximum extraction yet retaining the dense, spicy fruit flavours which Shiraz is renowned for. It is then gently basket pressed, before going to barrel to spend 18 months in seasoned-French & American oak hogsheads.