Frankland River is arguably the premier shiraz growing sub-region of Western Australia and is recognised for its distinctive black fruit and black pepper characters. Shiraz from the Riversdale vineyard, planted in 1997, delivers some of the best Frankland River shiraz with characteristics expected of fine Frankland River fruit.
After picking and sorting, fermentation took place in open fermenters, and maceration was gentle lasting 18 days with minimal pump-overs. The wine was then aged in low toast French oak barriques for ten months and aged in bottle prior to release.
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