The Shiraz has been sulphured, racked off gross lees and returned to barrel. We've had to add a lot of tartaric acid to bring the pH down to an ideal level, so at the moment it isn't that much fun to taste! If the acid is still high down the track, we will de-acidify prior to bottling; at this stage our priority is microbial stability. The wine's got some really nice lighter cherry style aromas and flavours - so hopefully it will evolve into a softer, medium body Shiraz over the next few months.
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