Vinification
Parcels of Shiraz were harvested from a range of suitable blocks during March. The interesting challenge is to hold the Shiraz blocks to be ready for the Viognier component which ripens slightly later (late March). It is important to ensure that Viognier is fully ripened to ensure quality integration with The Shiraz.

Each parcel from the different vineyards was fermented separately, and each was treated in the way that would obtain the best results from the fruit harvested. A mixture of open fermenters and stainless steel pump-over tanks were used. A warm fermentation temperature combined with regular pump-overs and plunging ensured optimum extraction.

Viognier was co-fermented with Shiraz in open fermenters where it is plunged and pumped over at least twice per day. Only the best parcels were blended together to produce an opulent, structured wine, which was then matured in French and American oak. A small portion of the wine was fermented in new French oak to add complexity to the blend.

Winemakers Comments
The 2005 vintage is regarded as a very ripe, strongly flavoured vintage with lots of colour, flavour, tannin and alcohol. It was one of the driest harvest periods on record with no rain during harvest. At this stage it is expected that the wines will have considerable life but with regional softness to allow early appreciation.

Tasting Notes
Deep red purple colour typical of this blend. A lifted nose of violets, blueberry and liquorice combines with a subtle note of musk and apricot from the Viognier. Cedar oak notes add complexity. A full, rich palate is reminiscent of dark fruits and chocolate with a long palate and crisp acidity.

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