The Lake Shiraz

Audrey Wilkinson The Lake Shiraz is handpicked from a small block of vines planted during the 1960s. Set beside a spring fed dam in the winery's historic vineyard, the body of water gives rise to the wine's name.

One quarter of the grapes are whole bunch pressed; the rest are destemmed and cold soaked. Fermentation is in two tonne open pots for around 10 days to extract colour and texture from the fruit.

The wine is pressed and matured over 10 months in French oak puncheons. The finest barrels are then blended, filtered and bottled.

Dark purple with violet hues, Audrey Wilkinson The Lake Shiraz has an intense red and blue fruit core residing inside a framework of fine tannins and fresh mineral acidity.

The rarely made pinnacle of Audrey Wilkinson winemaking. Cellaring potential is 20 years.