Dalton - Family Shiraz Dry Red Wine

The grapes were picked during the month of August. Fermentation lasted 10 days during which time the cap was kept constantly soaked in order to extract as much colour as possible. After fermentation the wine was transferred to French oak barrels where I was allowed to mature for about 14 months. Shiraz has a tendency to become a little stinky and barnyard like during its development, this was not discouraged.