Case of Cavalli Shiraz

Spicy notes of black pepper, cinnamon and cloves are layered atop black cherry and chocolate. The palate is medium to full bodied with a good balance of fruit and wood spice.

The grapes were hand-picked in the early morning at Cavalli in two separate pickings. 70% of the grapes were crushed and fermented in stainless steel tank with pumpovers 3 x times daily. The remainder was fermented in small open-top vessels. One with 50% wholecluster and the other with 100% whole- cluster grapes. Once fermentation started we did 3 manual
punch downs daily. After pressing, the Shiraz completed malolactic fermentation in tank and 300L new barrels.

Spicy notes of black pepper, cinnamon and cloves are layered atop black cherry and chocolate. The palate is medium to full bodied with a lingering aftertaste of sweet black berries.

Maturation took place in 2nd, 3rd and 4th-fill 225L and 15% new 300L French oak barrels for 12 months

Ready to explore the wine farm? Find out more about Cavalli here.