B.O.V. Cabernet Shiraz

VINTAGE 2003:

Having our own small batch winery facility puts us in a position to be able to keep all parcels of our fruit separate from the time of picking through fermentation to oak maturation.

As a result, this reveals to us many amazing small parcels of wine. These amazing parcels get nurtured and tasted, and often end up as secret 'favourites' that we hold a soft spot for throughout vintage. Previously these parcels would eventually be blended together creating complex blends but loosing their individuality.

I have now managed to separate the most enticing parcels that have captured our attention either through uniqueness or pure wine quality, and the B.O.V. (Best of Vintage) label has evolved.

The low yielding, high quality parcel selections of fruit were fermented in open vats with the cap wet twice daily. This wine was pressed to oak for the completion of malolactic fermentation. During the maturation of these parcels their amazing perfume concentrated qualities were revealed and four outstanding barrels were identified; the Shiraz in new Francois Freres Allier barriques and the Cabernet in new Taransaud French oak Cabernet selection barriques. These barrels were allowed to mature for 20 months before optimum bottling time.

Reward with cellaring up to 10 years

WINEMAKER Rebecca Willson