Smoking Barrels Shiraz


Vineyard: Stockwell Road, Angaston

Fermentation: Destemmed and fermented in open fermenters for 5 to 7 days. Twice daily pumpovers by real humans.

Wood: Seasoned oak Puncheons and hogsheads for 14 months

Nose: Dark cherry, plum, black peppercorns, cinnamon and floral notes

Palate: Full bodied, soft and generous. Fresh dark berried fruit flavours and smooth tannins keep the wine fresh and persistent

Cellaring: Drink now to 5 years