Wilyabrup – Open Fermented Natural Yeast – Hand Plunged – Coarse Filtered –
10 Months French Oak – Dark Choc – Vanilla – White Pepper – High Natural
Acid – Low Sulphur
Variety – 100% Wilyabrup Shiraz
Maturation –10 Months French Oak Matured
Region – Margaret River
Sub Region – Wilyabrup
Winemaking – Open fermented with a small amount of carbonic maceration this
Shiraz was left on skins post ferment for around 3 weeks, gently extracting
tannin and building fruit profile. The resultant wine was put into used French
barriques for about 10 months where MLF was completed.
Wine Notes – Aromas of sultry older vanilla oak, hints of Satsuma plum, dark
choc. Structured and juicy texture, secondary components of sour cherry,
blackberry pie and rich blackcurrant. Drink now to 10 yrs.
Alc/Vol – 12.3%
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