Shiraz Cabernet blend is an iconic Australian wine blend. We have sourced the grapes from some of the top vineyards of NSW to create a truly exquisite example.

Situated in NSW, the Mokhinui Grove and Ballinaclash vineyards are multi award- winning vineyards located 500m above sea level and planted in the 1990s. We blend with grapes from the award-winning Borambola vineyard in Gundagai which is 200m above sea level – this offers a rich chocolate warmer climate to the blend.

Harvest begins March to April once the fruit has reached its optimum ripeness. Our aim is to create a wine that displays rich blackberry and blueberry characters from the Cabernet Sauvignon, with the spicy cinnamon, clove and raspberries from the Shiraz. This wine walks the fine line between the tight herbaceous and rich chocolate characters balanced with the spicy earthiness and raspberry finish.

After harvest the grapes are de-stemmed and loaded as whole berries into the tanks. Fermentation takes place at 25-28 degrees Celsius. A cooler ferment helps to preserve the crisp lifted aromatic characters of Cabernet Sauvignon and helps hold directed palate. Shiraz is fermented separately at slightly warmer temperatures of 28-30 degrees Celsius.

Following fermentation, we use an old Bordeaux winemaking technique called post-ferment maceration. This means we leave the wine on skins and seeds for an extended period of time. Typically, this is between three and six months, with the skins before a further 12 months in French oak. The Shiraz is pressed off skins one to two weeks after ferment directly to French oak before we select our favourite barrels to create the final Shiraz Cabernet Sauvignon.

Lifted blackberries, blueberries and cassis balanced by cinnamon, clove and dark chocolate are all backed up by a great savoury character of sundried tomatoes. The aroma jumps out of the glass. As soon as the wine hits the palate, the deep rich velvety tannins of post-ferment maceration are evident.

The extended period on skins creates wines of fantastic ageing potential.

We recommend kangaroo or venison, very lightly seared on the barbecue.