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and whole bunch press into new French oak barriques where it undergoes a native yeast fermentation
guava and passionfruit with a fresh
spicy oak with a touch of vanilla and a long
Half of the blend was fermented in stainless steel with the balance barrel fermented in a combination of new and older French oak
Maturation was for 18 months in French hogsheads (30% new)
Robert Oatley Montrose Black Shiraz Rosé wine and whole bunch press intoA powerful yet elegant expression of the variety, showcasing Mocha, dark chocolate and dark berry fruit. A velvety round tannin profile on the palate is supported by oak maturation
US$ 160.00
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