The Beast Shiraz

Hentley Farm The Beast Shiraz draws from a single vineyard block high on a hill near Greenock Creek at Seppeltsfield. The shallow soils and long, even exposure to sunlight foster great concentration and flavour in the grapes.

The fruit is destemmed and left to macerate on skins for up to 10 days. Fermentation is slow and temperature controlled, with regular pump overs and hand plunging.

Once the ferment is complete the wine is basket pressed to French oak barrels, at least half of which are new. The wine undergoes natural malolactic fermentation in barrel and sees 22 months of ageing. It is bottled without fining or filtration.

Deep dark red, Hentley Farm The Beast Shiraz is big and bold, as its name suggests. Yet it has a soft side with layers of forest berry flavours, spice, and soft, grippy tannins. Cellaring potential is 20 years.