A pleasantly soft style of gin, with a little oiliness and the aromatic...
As the fourth expression of the Experimental Series, Fire & Cane fuses...
The name for this expression comes from a mysterious peat bog on the...
The low-vigour, stony, clay-rich soil, cool maritime mesoclimate,...
Upon release, the wine was brick red in colour, bright and already...
Deep crimson with purple hues. Nose – Big bold aromas of Satsuma plums, blackcurrant, liquorice, vanilla bean and white pepper. Palate – Full up-front rich plum and dark berry flavours following through to soft, savoury tannins supported by a backbone of charry oak and vanilla bean flavours.
Only 40 left in stock!
|When to Drink||Now|
|Region||South Eastern Australia|
|Grapes||65% Shiraz, 35% Petit Verdot|
|Pairing||Wild duck braised in sour cherries|
|Volume||75cl (Full Bottle)|
Climate: Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected. The growing conditions lead to the development of riper richer fruit flavours in the reds which can be seen in this wine.
Grape varieties: 65% Shiraz, 35% Petit Verdot
Specs: alcohol by volume: 14.5%
Viticulture: Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase both colour and flavour intensity.
Vinification: After night harvesting the Shiraz and Petit Verdot grapes were crushed into separate static fermenters. After a brief cold soak to extract colour and flavour, the must was inoculated with Rhone style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst still retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing the wines were settled for three weeks before racking onto new American oak for 6 months. The wines were then blended before being finished and bottled.
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