We're back in Steels Creek here where the mesoclimate is warmer and well suited to ripening Shiraz. This shows plenty of earth, dark spices and black pepper. It's made using 100% whole bunch but you wouldn't know it, the stalk component is so well integrated. Carbonic maceration is also used for two weeks which brings brightness and lift to the fruit. It's silky and sits very nicely on the palate Overall medium bodied, dark and alluring. - Ches Cook, FWC.