Distinction is at the top of its field, it is limitless when measured by quality. Only released in great vintages, this wine is highest classified wine of its vintage.
This year the fruit was sourced from a Shiraz vineyard located on our Gnadenfrei Estate. The site is easterly facing and provides well balanced wines with fresh flavours supported by great natural acidity.
The conglomerate rock formations of pink quartzite and shallow red/brown clays provide an ideal environment for the vineyard to produce low yielding vines with intensely flavoured fruit.
The hand-harvested fruit is destemmed to an open top fermenter. The must is inoculated and allowed to ferment between 22-25ºC until dry. The cap is managed by pumping over twice daily without splashing and the occasional pigeage [traditional foot stomping]. Once primary fermentation has been completed the skins are retained to macerate for a further 14 days before being bag pressed and racked to 50% new and seasoned French oak. Following 18 months maturation, the wine was bottled and then bottled aged for a further 10 months.