Art Series Shiraz 2023

All fruit was individually berry sorted and fermented in open and closed fermenters, with selected parcels seeing 20% whole bunches on top to enhance vibrancy and further lift. Ferment vessels were plunged and pumped over daily and the wine run to new, one and two-year-old barriques and larger format French oak. The wine underwent malolactic fermentation in barrels and after six months, the various components were blended and matured in barrel for a further twelve months. Following assemblage, the wine was fined and prepared for bottling.

95 points Robert Parker Wine Advocate, 94 points Decanter