Greenock Creek Barossa Valley Shiraz

The fruit was manually selected and fermented for 6 to 7 days in separate open slate fermenters. The remaining wine was aged for 20 months in a variety of seasoned French and American oak hogsheads, with 10% of the wine fermenting in new French oak hogsheads.
Deep crimson and purple hues of the wine can be seen in the glass, and its aroma is pleasant with notes of spicy spices and black berries. Rich flavours are abundant on the palate, and the lengthy, lingering finish is framed by silky tannin.