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Shiraz fermented with viognier skins
An unusual grape combination with the incorporation of a traditional white grape to the flavour packed shiraz. The viognier has the effect of enhancing the aromatic nature of the wine and softening the tannins, creating this opulent, richly fruited treat!
Shiraz grapes from the western ridge of the Barossa Valley are fermented using natural yeasts at a cool temperature. The viognier skins are added half way through the fermentation. The wine is aged for 12 months in used oak barrels before bottling without filtration or fining.
Pete (Rock,) and Sofi (Wisdom,) Hiscock established Rock of Wisdom winery in 2014. Their style is to pick their grapes early, use gentle extraction and subtle oak exposure in order to emphasise the fruit and flavour in their wines. They say their wines are "for drinking with friends, with or without food for 100% pleasure!"
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