Grenache and Shiraz ferments are “fortified” with the addition of grape spirit when about half of the natural sugar is fermented. The spirit kills yeast and preserves the remaining sweetness. The wine is clarified and then matured in 100 to 300-litre oak casks for 20 years or more. Each year 4-5% is lost to evaporation from each barrel, but the luscious flavours evolve and concentrate as the wine matures.
Product of Australia.
Please note vintage & packaging depicted may differ unless stated. Suppliers may change this without notice.
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If it’s available in Australia, we can stock it.
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Operating since 1947, we know our stuff.