Description Crafted from a blend of Shiraz grapes from Schild Estate's Workshop, Angus Brae and Three Springs vineyards, the latter being the site of the original family estate. With a focus on minimal handling, the result is lush notes of blackcurrant and mulberry fruit with classic black pepper, spice and dark chocolate. A subtle lattice tannin frame provides structure and balance. Pair with cassoulet or a homey toasted ham and cheese, or bring along to a barbecue for instant brownie points. "… plenty of spicy, black-fruited enjoyment." (Dave Brookes, Halliday Wine Companion).