One ton of Great Western Shiraz from Ray to me; while working vintage 2015 at Lethbridge in Victoria, Australia. My intention was to enjoy the grapes naturally big, fruity flavors, but also try to coax some more mysterious and earthy characteristics into the wine.
Ray, Katie and I attempted just that with a 100% whole bunch, wild (Syberian) yeats fermentation. We added Viognier skins, and lightly pigeaged the grapes over 18 days before pressing.
The name Wanderlust found this wine by ways both close, and very far from home. It was insired by good friends both brand new, and the ones that have always been there!
Enjoy, Chase + Katie