Fruit for this Three Vineyards Shiraz was harvested from three vineyard sites within Central Victoria. The must was fermented in static red fermenters and pumped over every eight hours for the ferment’s duration. Once the ferment was dry, the resulting wine was pressed off the skins and allowed to settle before allowing a natural secondary fermentation tocommence. Separate parcels of the wine were aged on French oak for eight months, after which the final blending of select parcels took place. A fusion of aromas with mulberry, lifted pepper spice and raspberry. Delicious ripe blackberries, plums and a hint of spice.