Paul Osicka 'Major's Creek' Shiraz 2017 cel Largely from Corullon fruit (including

Largely from Corullon fruit (including declassified material from the single vineyard sites)

It's a southeast-facing site with reddish ferruginous soil streaked with veins of shell limestone

The winemaking takes in a mixture of whole bunch pressing (80%) and destemming and crushing prior to pressing

or an array of Asian and Mediterranean style dishes

so I find it helpful

Paul Osicka 'Major's Creek' Shiraz 2017 cel Largely from Corullon fruit (includingThe 10 hectares of the single vineyard, mature (60 year old), dry grown Shiraz was hand picked in separate parcels, reflecting the different soil types. Each parcel imparts its own character into the final blend. The wines were fermented in one and two tonne open fermenters using different treatments including some inclusion of whole bunches on a couple of parcels. The wines all spent between 3 to 4 weeks on skins before being batched based on