In February 1994, Jeremy visited his family in South Africa. His sister, Amanda was working as a wildlife film maker and had met Emma at Lloyd’s Camp. She knew that the camp was looking for a cook and had volunteered his services. He was interviewed by Emma, who recommended him for the job.
During the seven inspirational years, working with Charles Back at Fairview, Jeremy self-funded his post grad degree in wine business at Adelaide University. Emma pursued her photography and the family expanded.
Now making wine of their own since 2005 they just haven’t had the time to look back!
These guys are keen conservationists and work with organisations such as TUSK, and the Endangered Wildlife Trust with a percentage of the takings on the wines going to such causes.
Medium to full bodied with spicy black cherry and black berry fruit, chewy savoury mid palate and evident wood flavours. The wine has a well- rounded mid palate with creamy berry flavours which carry through to the finish of the wine where they are supported by soft tannins.
Most of the grapes were de-stalked and fermented in tanks with French oak staves, with malolactic and maturation being completed on staves. Approximately 20% of the wine was fermented in small open fermenters and hand-punched before being pressed off into small French and American oak barrels of varying ages.
The den Shiraz is especially good with hearty French bistro cooking like grilled lamb chops with black olives, orange and fennel, pan fried duck breast with a fig and red wine butter sauce, Toulouse sausages with lentils or linguini with chorizo, tomato and roasted peppers