This is a fine and affordable example of the spicy, elegant Shiraz produced in the moderate maritime climes of Margaret River. The nose is a mélange of plums, vanilla, pepper, baking spices and stalks, with a warm stone minerality. The palate is full bodied but restrained. Sinewy graphite tannins slink around tangy fruit and savory spicy nuances. Texturally, this feels like rolling a warm stone around in your mouth. The oak creeps in on the finish. Drink with a rare steak or juicy portobello mushroom burger.

CHRISTINA PICKARD

RATING 90pts Wine Enthusiast

Shiraz fruit from the Miamup Road vineyard was used to produce this Shiraz. Fruit was harvested in the morning, using a mechanical harvester. The fruit was crushed with the rollers set apart, allowing some berries to remain whole for the ferment. The must was transferred to a sweeper arm fermenter for primary fermentation. The ferment was allowed to reach a maximum of 28°C during its course. After six days when almost dry the wine was pressed and inoculated for malo-lactic fermentation. A combination of French and American oak was used during the maturation of this wine.