The grapes for the 2016 Inara Shiraz were harvested on 29 February. After destemming and crushing, the wine was gently fermented to ensure the plum and black cherry fruit flavours were retained. Following malolactic fermentation in tank, all of the wine was aged for 9 months in old oak. The aim of this was to refine tannin without adding overt oak character. After ageing, the best barrels were selected for blending and bottling in January 2017.
The wine has a deep ruby/plum colour. Despite the warm vintage conditions, the wine is true to its cool climate origins with classic black pepper and fresh tobacco aromas. This is a bold wine in the glass with hints of black olive, dark plum and charry smoke from the oak. Fine grained tannins give the wine an elegant structure.
Alcohol: 13.5% | pH: 3.48 | TA: 6.3g/L | Dozen Produced: 376