Flavours of blueberry, dark cherry, chocolate, savoury spices and hints of fragrant white pepper. Smooth, velvety tannins, and lingering savoury flavours of pepper and spice add extra layers of complexity to the wine after 2 years in oak barrels. This is an elegant Shiraz style, with all the structure and flavour intensity to age well for the ten years or longer.

Great Southern - Frankland River Sub Region

Our winemaking philosophy is to handle our red ferments using traditional, artisanal winemaking practices with minimal additions. We ferment our shiraz for up to 10 days in open topped fermenters to get as much colour, flavour and tannins as possible out of the skins. Daily hand plunging of the skin cap in the morning, is followed later in the day with a ‘drain and return’. A portion of the shiraz ferment is also fermented in barrels to add extra flavour complexity. The wine is pressed off the skins using our basket press, and then matures for 2 years in a mix of a French and American oak barrels.

Long Road comes from the fact that each vintage, it’s a long 4.5 hour drive each way from our winery in Chapman Hill to the vineyard in Frankland River where we buy the grapes from. It's a long road trip, and a lot of driving on a long winding road to taste and sample the ripening grapes, and then to pick up the harvested grapes to bring back here for making into wine.

This wine has a elegant structure and savoury flavours. The tannins are softer and not as big and powerful in comparison to the Barossa Shiraz wines that Cathy used to make at St Hallett. Keeping that in mind, the recommendation is to pair with dishes of similar texture and similar focus on savouriness. Using our wine sensory garden affinity beds as inspiration, flavours pairings are italian herb mixes like basil, oregano, and thyme, and also sumac, juniper berries, fennel, chervil, and Tasmanian pepperleaf and pepper berries. Dishes with tomato, squash, white beans, eggplant and radicchio.