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Dark berry aromas complemented by floral hints and a subtle sweet tobacco influence that is so typical of the variety
It was created by Master Blender Colin Scott with the Japanese palate in mind
Fermented at cool temperatures to retain delicate natural acidity along with minimal intervention to ensure the purity of fruit is expressed in utmost elegance
minimally handled in the winery and fruit vibrancy is not hidden by non-essential artifact
Perfectly ripened cassis frames a structure of powdery tannins and fine-grained French oak
Pepperjack Graded Langhorne Creek Shiraz muscat Dark berry aromas complemented byLanghorne Creek lies on the ancient floodplain of the Bremer River. It was named by George Green in 1854 after the Langhorne Brothers, who brought cattle overland to the area in the 1840s. The first vines were planted in the 1850s by Frank Potts who was attracted by the fertile soils and vast red gums, and many vineyards soon followed. The region's warm climate tempered southerly ocean winds over Lake Alexandrina combined with alluvial soils, produces