mofro logo shcAbout the wine

Shiraz
The grapes were machine harvested in the early morning to preserve the vibrant fruit characters. The fruit arrived at the winery with a baume (potential alcohol) of 13.5° where it was de-stemmed straight into its fermenter. The fermentation was carried out using commercial yeast to enhance the primary fruit characters of raspberry and plums, which lasted about 9 days before being pressed into tank. A short amount of skin contact was used to keep the level of tannins low to make that soft easy drinking style. The wine then went through its malo-lactic fermentation on American Missouri oak planks to add spice and lift to the wine. Once the secondary fermentation was finished it was then filtered and left to settle in tank until being bottled 12 months later.

The end result is a wine with a fresh vibrant red colour that shows a nose full of red fruits and spices. The palate is soft with supple tannins making it a very easy drinking style.

Best drunk within 5 years.

White Blend
The Semillon and Chardonnay grapes were machine harvested during the night to preserve the vibrant fruit characters. The fruit arrived at the winery with a baume (potential alcohol) of 13° where both varieties were de-stemmed straight into a bag press where they underwent 4 hours of skin contact. Following the skin contact the grapes were pressed into tank where the juice was cooled and time allowed for the solids to settle to the bottom of the tank. Two days later the clean juice was racked into a stainless steel fermenter where it carried out it's 21 day cool ferment using a commercial yeast strain to enhance the vibrant citrus and passionfruit characters. At the end of the fermentation the wine was kept on yeast lees for 4 months with regular lees stirring to broaden and soften the palate, which makes this a soft easy drinking white. Once the desired texture was reached the wine was then fined, filtered and sulphur was added to preserve the wine. The wine was then bottled exactly 7 months after it's harvest date.

The end result is a wine with a vibrant lemon flesh colour that shows a nose full of citrus and passionfruit. The palate is soft with delicate lemon and guava characters that are rounded off by the subtle creamy textured finish.

Best drunk within 3 years

Shiraz 60% /Cabernet 40%
The Cabernet Sauvignon grapes were handpicked in the early morning to preserve the vibrant fruit characters. The fruit arrived at the winery with a baume (potential alcohol) of 13.5° where they were de-stemmed straight into its small open fermenter. The fermentation was carried out using commercial yeast to enhance the primary fruit characters of cherry and plums, which lasted about 12 days before being pressed into a neutral French oak Hogs Head barrel. A longer amount of skin contact was used to extract more tannin structure to the wine to give it more age ability. The barrel was then filled with Shiraz where it then went through its malo-lactic fermentation. Once the secondary fermentation was finished it was then racked and left to settle in barrel until being bottled 12 months later.

This Shiraz/Cabernet blend is rich in dark red fruits with hints of toasted coconut. A structured wine that will cellar for up to 6 years.





ABN – 50 398 869 106
liquor licence number – LIQW880014576
Licence Name – T.A. Eacott
It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years