Co-fermented Shiraz and Grenache undergo long and slow whole cluster fermentation. Carbonic maceration lifts the fruit and sidesteps the clumsiness that frequently weighs down Aussie reds. You still get an explosion of dark fruits and peppery spices, plus some brambly herb and black olive. And there is enough structure and backbone to stand up to BBQ meats if that’s your jam. Yet, at only 12% ABV, with racy acidity and minerality, you could take this awesomely dark little wine in so many directions.