Veritas Rolf Binder's Bulls Blood Shiraz Mataro 2006

Fruit sourced primarily from the Chri-Ro estate vineyard. Hand pruned and hand picked, the Bull’s Blood was fermented in open fermenters for seven days with pump overs twice daily for maximum flavour, colour and tannin extraction. Following fermentation on skins, the juice was drained off. The remaining Mataro skins still contained a large amount of fermenting juice and due to the contact with the ripe skins, contained wonderful, rich flavours. Those skins were gently pressed. The final pressure on the grapes was soft, giving an almost gentle ‘basket press’ effect. After pressing, the wine was fermented to dryness, racked and placed in American and French oak puncheons, comprising of 80% new oak, with the remainder going in to one year old barrels.

Tasting Profile

Food Pairings:

Pork

Red Meat