Shiraz from selected Barossa vineyards was fermented in temperature controlled stainless steel for at least 7-10 days. After fermentation, the wines were pressed off the lees and underwent malolactic fermentation before racking on to French oak for around 12 months. Lush velvety and mouth-filling, the Barossa Shiraz has a vibrant palate of dark berry fruits and violets with a touch of baking spices and warm vanilla oak. I'm normally not the biggest fan of Aussie wines, but this one balances its exuberant fruit with just enough structure and acidity to keep it interesting. Sexy, not slutty.