2014 Giaconda Shiraz

Destemmed and crushed fruit, with some whole bunches, is wild-fermented in large concrete tanks, remaining on skins for an extended period before being basket-pressed and transferred to French oak (40% new) for 2 years maturation. Deep, bright colour; this challenges Giaconda's Chardonnay (don't get into a lather, it doesn't quite succeed) for top ranking in the stable; it has an utterly seductive mouthfeel with two strands of flavour welded together: the first black cherry and blackberry, the second peppery/savoury/spicy notes. To say it is elegant is to use a cliche, because it is at the ultimate peak of elegance.