GOLD | 2018 CATAVINUM WORLD WINE COMPETITION

94 points GOLD | 2018 WINE ORBIT JANUARY REVIEW NEW ZEALAND

The parcels of fruit were carefully selected at optimal ripeness and flavour development by winemaker Darryl Catlin before being harvested. Whole berries were partially used in the ferment essentially creating a partial carbonic maceration environment that enhances additional layers and complexity to the wine. The wine was pressed to barrel where it underwent malolactic fermentation before it was racked off its lees, put back to the barrel and left to mature for 16 months in French oak barriques. This elegant and complex Shiraz has lifted aromatics of raspberry,

blueberry, dark plum and hints of vanilla spice. The front palate

has an abundance of blackberry, dark-red fruits and notes of dark

chocolate. Spice and white pepper notes are evident on the back

palate. Tannins are rich and silky, the length is long and luxurious.

An outstanding accompaniment to braised beef cheek or truffle

pasta as a vegetarian option.