VINTAGE REPORT
2005 saw another long, dry growing s eason at Rylstone howev er with the advantage of our drip irrigation system, we
were able to feed the vines with enough water to ensure good canopy growth and nutrient supply, however we
stressed them sightly to produce fruit with high concentration of flavour and solid structure.

WINEMAKING
This carefully handpicked fruit was crushed then fermented in traditional open vats. The “cap” (the skin and seeds
of the crushed grapes which float to the surface) are pushed back into the juice from time to time to encourage more
flavour and colour development. The wine was then matured in French oak to lend an extra component to the
complexity of the wine.

TECHNICAL INFORMATION
alcohol 14.7%
pH 3.4
acid 7g/ l
residual sugar 2g/ l

WINEMAKER’S NOTES
This powerful shiraz has rich characteristics of perfumed red fruits with slight white pepper and vanilla/nutmeg oak
flavours. It has an elegant structure with a savoury complexity, well integrated tannin and understated oak.