Mount Pleasant Philip ShirazCrushed into open top fermenters where it underwent a 3 day cold soak. The must was inoculated with cultured yeast, colour and tannin were extracted from the skins by plunging for a period of up to 9 days. After pressing the wines were transferred to a combination of stainless steel and oak barrels for a maturation period of 12 months. COLOUR: Deep purple. AROMA: Fresh blue and black berries coupled with spice. PALATE: An intense palate of fresh

thick butterscotch

Although it sounds unusual that taste is amazing and well worth it

Peak drinking: 2022 -2038

full bodied Barossa Cabernet Sauvignon displays vibrant cassis with notes of black olive

bringing fruity

philosophy

Best served over ice with cola and a wedge of lime

Each of the variety had to shine yet not overpowering others in the same blend

with light floral notes

Delightfully fresh lively and flavoursome

Drink now for a velvet sledge hammer

The term ​‘octave’ was coined by our early coopers to describe a barrel an eighth the size of a standard barrel