2016 Sang de Pigeon Shiraz, Barossa Valley
The core fruit was grown on two vineyards in the Stone Well sub region of the Barossa. A dry winter and warm spring drove an early harvest despite average summer temperatures. Picked on the 24th and 29th February, 74% destemmed to open fermenter, 26% fermented whole bunch in closed puncheons. Matured for 21 months in barrel and blended with 15% Eden Valley fruit. Fined with egg white, unfiltered.
Dark-fruited, sarsaparilla, wild blackberry, bresaola and powdery-dry tannins.
6770 bottles produced.