

Tournon Mathilda Victoria Shiraz
Pyrenees, Victoria
Tasting Notes
Blackberries, violet, cloves, thyme, white pepper
A brilliant, dark ruby color with a nose that is deep with black fruits and pepper aromas. The palate is supple and greedy with silky and elegant tannins.
Food Pairings
Pairs with charcuterie, smoked and grilled meats.
Vintage Notes
2020 presented us with some challenges, bushfires ravaged the east coast of Australia from October –December, along with hot and windy conditions during flowering. The weather mellowed in mid-late summer and this cooler weather during the ripening period led to some of the best all round maturity we’ve seen. This will be a vintage to savour.
Winemaking Notes
The grapes are destemmed. Wild yeast fermentation takes place in cement or stainless-steel tanks. Maceration lasts from 2 to 3 weeks in order to allow the tannins extraction that provides a good aging potential to the wine
The wine is entirely aged in cement or stainless-steel tanks and it is bottled 12 months later.
Vineyard Notes
100% sourced from our Pyrenees vineyards, organically farmed and certified Domestic/EU.
Soil is composed of podzolic layers coming from clay and ferruginous schists.
Technical Info
Alcohol by Volume: 14.5%
pH: 3.66
Total Acidity: 6.38 g/L
Vegan Friendly
Tasting Notes
Brilliant dark ruby with ripe red berry fruit aromas. The palate is supple with savoury notes of white pepper and spice. The finish is persistent with smooth tannins.
Food Pairings
Pairs with charcuterie, smoked and grilled meats.
Winemaking Notes
The grapes are harvested at maturity, avoiding over maturation. The grapes are destemmed and then they ferment in cement or stainless steel tanks. Maceration lasts from 2 to 3 weeks in order to allow the tannins extraction that provides a good ageing potential to the wine. The wine is entirely aged in cement or stainless steel tanks and it is bottled 12 months later.
Vineyard Notes
Soil is composed of podzolic layers coming from clay and ferruginous schists.
Technical Info
Alcohol by Volume: 14.4%
Residual Sugar: .0 g/L
pH: 3.44
Total Acidity: 6.2 g/L