"Dr Bailey Carrodus’ search for suitable vineyard land was based on a simple premise: that it should be where vines had thrived before and had avoided the threat of spring frost damage. Carrodus prefers a vertically positioned canopy for his Shiraz to increase exposure to sunlight. The wine is vinified in open fermenters before extended skin maceration to increase complexity and tannin balance. Maturation follows in new (30%) and used 'closely textured' Seguin Moreau French oak for up to 22 months. It is hard to pin point this style as it is quite individual and subject to vintage variation. The best vintages show intense raspberry choco-berry aromas, touches of white pepper, ripe tannin structures and plenty of flavour complexity. "Andrew Caillard MW
