Slow cooked meats, steak, pizza. Or scan the QR code for a great recipe idea.
Production
Shiraz and Cabernet Sauvignon vineyards were monitored throughout the ripening season to allow the selection of fruit that displayed berry flavour ripeness and optimum sugar/acid balance. Fermentation at warmer temperatures of 20-22�C for five to seven days to optimise the extraction of desirable flavour and colour whilst retaining a soft tannin structure.
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