Excited by the response we got from our Gorgeous Grenache, we’ve taken a similarly left-field take on Shiraz by taking old vines and co-fermenting with a little Zibibbo to make a delicious, but very different Shiraz.

The Shiraz was all picked from one old vineyard in the Riverland, a property that had been growing grapes since the early soldier settlements. A small proportion of Zibibbo, otherwise known as Muscat, was co-fermented using wild yeasts. A short ageing in old French oak followed by bottling young to preserve the hugely aromatic, textural deliciousness that we sought from the outset. A small proportion of Zibibbo, otherwise known as Muscat, was co-fermented using wild yeasts. A short ageing in old French oak followed by bottling young to preserve the hugely aromatic, textural deliciousness that we sought from the outset.