Kings of Prohibition Shiraz

The wine is fermented on skins for seven days before pressing. Cap management is via a combination of fermenter types - ranging from Potter style tanks to open-top concrete vats. After ferment, the wines are matured in a combination of used oak barrels for approx 6-9 months. Pouring from a rather eye-catching bottle, this wine presents aromas of dark cherries and plum, integrated with a classy oak and a hint of oak spice. The palate is bold and rich, with structured tannin and influences of chocolate and dark cherries creating a luscious finish.