Each year a small parcel of E&E Black Pepper Shiraz is set aside for secondary fermentation and maturation on yeast lees. E&E have won much adulation for their Shiraz, claiming conspicuous trophies at the prestigious London International.

E&E is fashioned from vines over sixty years of age, grown to superior vineyards tended by some of Australia's most distinguished growers. After a traditional six day ferment on skins, parcels are barrel aged for eighteen months in a mix of new and seasoned French and American oak, exactly the same treatment as the flagship E&E Black Pepper Shiraz. Following the assemblage, base wines are matured for a further year in old French oak barrels, to add complexity and soften the tannins. Upon completion, E&E is treated to a traditional bottle fermentation, before lees ageing in bottle, riddling and disgorgement. Topped at disgorgement with a touch of liqueur to give a touch of sweetness to the finish. Alcohol 14.0%