The 2018 Epic Shiraz was fermented as whole berries in tank where it spent 12 days on the skins. It was then pressed off to French oak (35% new) and matured for 16 months. This, five years from harvest, is savory and rich. It has picked up layers of peppercorns, blood plum and clove. It is evolving a little more rapidly than I expected, but it is holding well and offering plenty of flavor and texture currently. 14.3% alcohol, sealed under screw cap.
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