Sourced from Queensland's Granite Belt region, the fruit was grown at Ballandean Estate. The Shiraz was partway through fermentation before Viognier (4%) was added to complete the co-fermentation. It saw 80/20 seasoned French and American barrels (3-4 years old) for six months.
Pretty scents of red petals, red cherry fruit, red apple skin, apricot kernel and dried sage bring lift, energy and plenty of joy. These flow seamlessly to the palate where the expected Granite Belt minerality raises its hand along with fine sheets of black pepper. Fine brick dust tannins coat the palate on close with a faint lick of meatiness and balsamic upping the moreish factor. A great drink for the asking price, this is an enthusiastic recommendation from me.
92/100
Region: Granite BeltSource: Sample
