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"Machine-harvested, whole berry fermentation with cultured yeast, 14 days on skins, matured in French hogsheads (30% new). This has the fullest body and most powerful tannins of the VSV Shirazs, the flavours of blackberry, plum, anise and tar." 94 points, James Halliday Wine Companion, August 2016.
Vintage: 2014
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