Details: After crushing, the grapes were seeded with Syrah yeast. The fermenting juice was pumped over the cap of skins for 45 minutes twice per day.
Maturation was for 16 months in French and Hungarian oak barriques and hogsheads (a mixture of new, one, two & three year old). While in barrel, the wine underwent malolactic
fermentation.
Producer: Logan Wines – Central Ranges, NSW, Australia
Modern Aussie Shiraz, less reliance on oak, vibrant and bright. The wine displays distinctive
pepper and spice characters with good mid palate weight and length. It has fine fruit concentration and purity of character.
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