Shiraz

Pt. Leo Estate Shiraz is hand harvested from the estate vineyards on the south-eastern tip of the Mornington Peninsula.

The fruit is destemmed without crushing and placed into small open fermenters. It rests for several days, allowing the ferment to begin naturally before a cultured yeast is added. During fermentation, the cap is plunged up to three times daily.

After gentle pressing, the wine is sent to French oak for malolactic fermentation and to age. In the spring, it is racked once and returned to barrel to mature further. It is racked again prior to bottling.

Deep crimson, Pt. Leo Estate Shiraz has cool climate Shiraz flavours with dark fruit and spice. Vibrant acid and fine tannins define the finish. Cellaring potential is five years.