Shiraz - Cavalli Estate

Grapes were hand-picked and sorted in the early morning at Cavalli in three separate pickings. 58% of the grapes were crushed and fermented in stainless steel tank with pump overs multiple times daily. The remainder was fermented in small open-top vessels, each with a proportion of whole cluster (15% of the full volume of Shiraz) and manual punch downs 4 times daily. After pressing, the Shiraz completed malolactic fermentation in tank.

Maturation took place initially in stainless steel for 6 months (with a very light addition of French oak staves for 4 months), and subsequently in 2nd, 3rd and 4th-fill 225L barrels for 12 months.

Spicy notes of black pepper, cinnamon and cloves are layered atop black cherry and chocolate. The palate shows fresh plum and violets and finishes with a well-rounded velvety tannin.