Stonehouse Shiraz is made to be enojoyed!
Serious enough to be proud of but also juciy and fresh so it can be consumed any day of the week. It is traditionally made with minimal intervention to preserve as much natural fruit purity as possible. Ferments are mainly whole berries; everything is gently basket pressed so the wines are soft and not heavily extracted. The wine, once pressed, is aged in a mixture of only seasoned French and American oak for a minimum of 14-16 months. Only seasoned oak is used so that the the nature of fruit that comes from each separate vineyard shines through in the intended purity of its form. Predominantly from two vineyards, a 50 year old Vine Vale vineyard & 20 year old Marananga vineyard.
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Stonehouse Shiraz is made to be enojoyed!
Serious enough to be proud of but also juciy and fresh so it can be consumed any day of the week. It is traditionally made with minimal intervention to preserve as much natural fruit purity as possible. Ferments are mainly whole berries; everything is gently basket pressed so the wines are soft and not heavily extracted. The wine, once pressed, is aged in a mixture of only seasoned French and American oak for a minimum of 14-16 months. Only seasoned oak is used so that the the nature of fruit that comes from each separate vineyard shines through in the intended purity of its form. Predominantly from two vineyards, a 50 year old Vine Vale vineyard & 20 year old Marananga vineyard.
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