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Since 2008 winemaker Kate Hill has been utilising Tasmania's cool climate to produce top-notch wines

Fruit was cold soaked, wild fermented and kept on skins after fermentation. The wine was then racked and pressed into new and one-year-old oak for 15 months.

The result is a full bodied Shiraz laden with traditional big Shiraz aromatics - plum, roasted coffee and tobacco. The palate is no less robust, ripe and long with blackberry, coffee and white pepper flavours. A perfect winter drop.