Each parcel of fruit was fermented separately in stainless steel vertical fermenters for five to seven days, at temperatures of between 25°C and 29°C. The wine was then pressed at 1° Baumé and left to ferment until dry. The wine was racked into French oak for malolactic conversion and clarified via centrifuge. Several different blends were carefully considered over numerous days, culminating in this amazing blend, which is proudly presented in this vintage.

The Black Shiraz is a bold example of this Australian Shiraz with deep color and aromas of blackberry and plum over toasty vanilla and spicy oak. The palate is full-flavoured and intense with rich plum, blueberry, and mocha notes. The tannins are ripe and dense giving great structure and length to the palate.