Due to Torbreck's success in co-fermenting shiraz and viognier, they thought it would be interesting to co-ferment the skins from roussanne with shiraz. They selected a shiraz vineyard in Lyndoch, SA that gave them the perfect structure and purity of fruit to balance the aromatics of the roussanne. Once the juice was gently whole bunch pressed from the roussanne grapes, the skins were added to the shiraz and co-fermented. The resulting wine is as unique as it is intense; beautifully lifted and balanced and surprisingly distinctive.