22 St Leonards Vineyard Shiraz

On the nose, it's still black fruits (black plum, blackcurrant) and a hint of vanilla from oak, but the colour is medium ruby, and it's been aged in barrels for 18 months (the prev...

The fruit was destemmed and crushed into our old open vat fermenters. During fermentation it was hand plunged two to three times per day for 10 days till dry. After fermentation th...

Back in the Old World there is an assumption that the local wines and local foods go together. There is much merit in this and we recommend a roast rack of Rutherglen lamb with all...