Clare Valley Shiraz, fermented for a week with its skins using a gentle pump-over regime, was then gently pressed, with the softer pressings returned to this blend. Heavy pressings were kept separate to minimise hard, drying tannins. The wine was then matured using predominately American oak for 24 months before fining, filtration, further tank maturation and bottling.It is suitable for drinking anytime from the present to ten years of age, and will complement all red meat cuisine.
Named after K.H. (Mr Mick) Knappstein, a legend within the Australian winemaking industry. One of Mr Mick’s passions in life was to make wines for everyone to enjoy, a tradition his last apprentice, local winemaker Tim Adams continues in his name. Today Tim and his wife Pam are proud custodians of the landmark Leasingham property. Mr Mick once said there were two types of people in the world: those who were born in Clare and those who wished
they had been. In 1987 Mr Mick received an order of Australia for services to the wine industry.