The Spee'Wah Shiraz Cabernet

Grape varieties: Shiraz 60% Cabernet Sauvignon 40%

Alcohol by volume: 14.0%

Vinification: After night harvesting the Shiraz and Cabernet Sauvignon, grapes were crushed into separate static fermenters. After a brief cold soak to extract colour and flavour, the must was inoculated with Bordeaux-style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst still retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing the wines were settled for three weeks before racking onto new American oak and the Cabernet Sauvignon onto new French oak, for 6 months. The wines were then blended before being finished and bottled.

Tasting notes: Colour:  Medium purple Nose:  Red fruits, cherry aromas with hints of smoke Palate:  Vibrant red fruit flavours complemented by soft round tannins. Serve at:  15°-18°C now or with careful storage may enjoyed for up to five years.

Foods that complement this Shiraz Cabernet are: Homemade lasagne, beef with mushroom sauce, eggplant rolls with feta cheese.