Due to our success in co-fermenting shiraz and viognier, we thought it would be interesting (and fun) to co-ferment the skins from roussanne with shiraz. We selected a shiraz vineyard on our Renshaw property in Marananga that has proven a perfect match for the roussanne skins. Once the juice was gently whole bunch pressed from the roussanne grapes, the skins were de-stemmed and added to the fermenting shiraz.
The resulting wine is as unique as it is intense; beautifully lifted and balanced and surprisingly distinctive. The bouquet is pure and fresh offering hints of tropical fruits, bright red fruits, graphite and mineral. The palate provides a silky, elegant and fine tannin structure showing blackberries and plums, hints of dark chocolate and purity of fruit.