Saltram 'The Journal' Shiraz 2006 Region_Barossa Valley Fermentation occurs using wild yeast

Fermentation occurs using wild yeast and it is then left unsulfured to the following summer at which time most of the wine has completed full malo-lactic fermentation

It is one of only a few Mosse wines that are released under an appellation

which makes for an intense and rich wine

supple tannins that give gentle structure and a refreshing balance

hand-picked on 16 March 2018 and co-fermented

Saltram 'The Journal' Shiraz 2006 Region_Barossa Valley Fermentation occurs using wild yeastEstablished in 1859 by William Salter & Sons, Saltram wines have a proud history of more than 150 years for quality winemaking, innovation and a commitment to the Barossa region. An immigrant from England, William Salter was one of the first people to purchase land in the newly opened land survey known as the Barossa Valley. He then built a stone house for his family, naming it Mamre Brook which still stands today at the home of Saltram. From the