3% Viognier was added to Shiraz (30% whole bunch) before pressing, the wine was then aged in new and old French oak barriques for 12 months.
This wine has a fine tannin structure and excellent balance, an aromatic wine with classic Canberra notes of white pepper, spice and a hint of jasmine.
Try this wine with rib eye steak or a slow cooked shoulder of lamb.
Cellaring potential of 10+ years.
Enjoy!