Food pairing
Slow-cooked beef roasts, Spanish tapas, Italian cuisine, pulled pork sandwiches with peach barbecue sauce and fresh slaw, lamb with apricot and walnut stuffing, and braised short ribs.
Production
The Viognier was picked earlier than the Shiraz and both were fermented separately. The Shiraz was fermented in open top fermenters and punched down 2 times daily to extract colour and flavour. The wine went through ML fermentation in a blend of French and American oak barrels for 12 months. It was then blended with the Viognier and allowed to slowly integrate together.
