2018 is the first release of the Rostein Shiraz. Hand-picked over 10 days, then fully de-stemmed and fermented wild in both oak and stainless steel fermenters. Prior to pressing, the wine spent two weeks on skins. Aged for 18 months, on light lees in barriques and demi-muids.
This has an assertive, red-cherry and blackberry nose with crushed stones, graphite and abundant fragrant spices, buried deep in black fruit. The palate has dense tannins and very intense, concentrated, blackberry and blood-plum flavors. Chiseled, compressed, velvety and powerful. Needs three to four years. 98 points, Nick Stock, Jamessuckling.com.