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The classic peacock's tail: a wine with understated power and richness
this blended wine has an average age of 7 years
Pedro Ximenez are amongst the last grape varieties to be harvested each vintage in the Barossa Valley
Winemaking: Fermentation and maceration in stainless steel tanks for about 15-20 days at a temperature of 20° -25°C
Paul Osicka Majors Creek Heathcote Shiraz ABV 13.3% The classic peacock's tail: aThis bold and full flavoured red displays lots of blueberry and mulberry on the nose, with licks of eucalyptus and sweet herb, a touch of clove spice. Soft and silky on the palate, it has an ultra long finish with a gently build of fine tannin.
