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The best parcel of shiraz fruit was from Ned's block which ripened early March. The fruit was gently crushed into an open fermenter and left to ferment using wild yeast only. No additives, tannins or ferment aids were used across the winemaking process. The wine has classic shiraz aromatics of pepper and spice with a medium to full bodied palate of dark red fruits. Finished with 60% new French oak this wine is an outstanding example of single vineyard wines from the Pyrenees.
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