By Farr Shiraz 2023

This cool climate Shiraz shows plenty of depth without sacrificing elegance, with a small addition of Viognier adding aromatic lift and richness. Hand picked fruit is fermented naturally with 20% whole bunches, while 2 to 4% Viognier is co fermented with the Shiraz when conditions allow. The wine spends 19 days on skins before pressing, followed by 18 months in French oak, 20% of it new. Expect dark fruit, pepper, mineral and earthy spice on the nose, with a generous entry leading into intense fruit and long, fine tannins. Structured, savoury and quietly refined.