Named in honour of the Dorper and Wiltipoll sheep and their offspring that we have keep our weeds at bay during the winter months.
Individually selected bunches of estate-grown Shiraz were harvested at the peak of ripeness, of which 25% were placed in open-top fermenters, with the remainder destemmed and poured over the top of the fruit. A cool fermentation was followed by 21 days of maceration prior to pressing off and returning to tank for settling after malolactic fermentation was complete. The resultant wine then aged in a variety of seasoned French and American oak hogsheads. It was then bottled directly thereafter without fining and minimal filtration to capture the purity of taste and texture of our Syrah.
We believe in true Aussie tradition it is best served with a Spring Lamb roast!