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Tasting Notes: A rich, vibrant purple hue, intense and deep. Ripe raspberry, cherry and plum, interwoven with savoury notes of black olive, cassis and subtle hints of cedar. Deep and concentrated black and red fruits on the palate, supported by an oak influence that brings toasty mocha undertones, balanced by fine tannins. Firm acidity and a dense, chewy texture lifted by peppery anise spice.

Serving Temperature: A full‑bodied, structured Shiraz shows best at 16–18°C.

Decanting: Recommended decanting: 45–60 minutes.

Cellaring Potential: Cellaring window: 8–12 years (drink 2024–2036).

Food Pairing: Red meats: ribeye, lamb shanks, beef brisket. Slow‑cooked dishes: osso bucco, beef ragu, braised short ribs. Smoky or charred flavours: BBQ meats, chargrilled vegetables. Savoury elements: black olive tapenade, roasted mushrooms, thyme or rosemary dishes. Cheeses: aged cheddar, manchego, pecorino.