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There are 4 parcels of Shiraz, one of which is co-fermented with Viognier, which are used for the 2013 Shiraz Viognier.  The batches are cold soaked, fermented to dryness and undergo malolactic fermentation in tank.  The resulting wine, which is 5% Viognier, undergoes 18 months of maturation in French oak, one third of which is new, before bottling.

Estate-grown, with 5% Viognier cofermented, matured in French Oak (20% new) for 18 months. There's a lot of wine here for the money, the bouquet arresting and complex, with red and black fruits and multi-spices leading into a medium to full-bodied palate that is a three-dimensional repay of the bouquet, tannins and oak providing gravitas. Exceptional Value. Drink By: 2038; Price: $24.00; Date Tasted: 12 Sep 2015; Alcohol: 14.4%; Rating: 96 Points; James Halliday

95+ Points - Qantas Wineshow of WA 2015
Gold Medal - Qantas Wineshow of WA 2015
James Halliday Wine Companion - Wine of the Week - June 2016

Savoury notes, ripe tannins, rich fruit and a gentle structure... this wine never fails to impress, with 5% viognier adding a bright, fresh element to the soft, juicy texture and chocolate-cherry flavours. Price: $24.00; May 2016; Alcohol: 14.4%; Rating: 94 Points; Winestein Uncorked: Top 10 Winter Reds; Sydney Morning Herald

Includes 5% cofermented Viognier and spends 18 months in 20% new French oak. Maroon with just a little purple, this captures the juiciness of good Shirognier, the nose lifted up by oak sweetness before a palate that is surprisingly structured, the juiciness of the purple berry fruit offset by drying skin tannins that are really quite firm. I like this. I like that combo of fruit and structure, all in a quite appetising style. An awful lot of wine for $24. Best drinking: 2017-2024. Rating: 92 Points; Andrew Graham; OzWineReview

A firmish, elegant and spicy red whose wild, slightly meaty, earthy and lifted floral aromas of blackberries, briar, dark plums and cracked pepper are backed by suggestions of smoked meats. Its juicy presence of blackberries, blackcurrant and dark plums knits tightly with fresh chocolate/cedary oak, extending down a drying, dusty spine towards a lingering, brightly lit finish of fresh acids and a persistent licorice note. Jeremy Oliver


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