The Shiraz grapes were picked on the 24th of February, 2021. A combination of hand picked whole bunches (30%) and machine harvested fruit was co-fermented in open tanks and allowed to reach 30 °C. It was kept at that temperature until the autumn weather cooled. Ferments were pumped over initially, then punched down towards the end. As the cap began to sink, the fruit was basket pressed. Pressing took place on the 14th of April. The wine was then moved to a tank, allowed to settle and transferred to new and seasoned barriques. It was topped as needed, racked off lees after malolactic fermentation and again before bottling. S0² was added after racking. This Shiraz was bottled 24 months after harvest.

Decant before serving.

Barrel aged, basket pressed, natural ferment.

This wine's label features a Jewel Spider. Christmas spider or Jewel Spider feeds on small insects and mosquitoes that fly into its web. They are active in the later months of the year, hence their Christmas spider name. Our native pastures, wooded windbreaks  and grassed vineyard provide habitat to continue to sustain their life-cycles.