Shiraz

"Fermentation completed (after pressing) in hogsheads, matured for 18 months in French and American oak. Just when you think the oak may have been overplayed, the fruit comes charging through on the back-palate, finish and aftertaste. It lifts the whole feel of the wine, and is the consequence of sophisticated winemaking from vines planted as far back as '68."

James Halliday, August 2017