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Colour: Likely a deep, rich crimson to purple hue — quite saturated.

Aromas / Nose: Think dark / black fruits: blackberry, black cherry, plum. Possibly notes of spice (black pepper, clove), maybe some dark chocolate or mocha from oak, possibly a touch of smoky or toasty oak character. Given the French oak puncheons, likely more subtle oak than heavy American oak.

Palate / Body: Full-bodied; robust tannins, likely relatively firm but balanced by fruit and oak. Moderate to high alcohol contributes to richness and weight. The skin time (14 days) + open fermenter plunging suggest good extraction of flavour & tannin.

Finish: Expect a long finish, with oak, dark fruit, and spice lingering.

Pair this Shiraz with Grilled or roasted red meats: Rich stews or casseroles (especially with beef, game, or lamb): Barbecue with char and smokiness: Meats with herb or pepper rubs: Mushroom dishes: Strong or mature cheeses: