Awards and Accolades

93+ Points - Campbell Mattinson, Wine Front
"Big shiraz but it plays nice. Indeed there’s more than a nod to elegance here. It tastes of coffee grounds and plums, roasted spices and bitter chocolate. it hits, runs and seduces but still mages to finish tidily, and with excellent persistence."

2014 Vintage: 93 Points - Mike Bennie, Wine Front
"Mellow fragrance of raspberry compote, warm mocha, warm slate, fennel, black olive and a trace of sandalwood oak. In the palate, supple, unctuous fl ow of slick, fruit driven liquid give some mass with sweet spice and creamy oak. It’s a lush feel, bright in fruit flavour, exceptionally long and pleasing in its carriage. You pick up a glass and you enjoy it’s silkiness, relish the medium weight but hear the call of flavour, get seduced by its aroma. Hard to think anyone into classy shiraz wouldn’t like this."

From the Winery

Hand-picked in early March, the whole bunches of Shiraz were chilled prior to hand sorting, 25% of the ferment was whole bunches with destemmed and crushed berries on top. The must was then cold soaked at 10°C, for 3 days before being allowed to warm to 20°C. Fermentation was initiated by indigenous yeasts from our 100 year old winery.

The small fermenters were hand-plunged daily, occasionally supplemented by gentle pump-overs of the juice. Midway through ferment, we jumped in and crushed any remaining whole berries by foot. Once the ferment had finished, the skins were protected from oxidation by a blanket of CO2 for 2-3 days of extended maceration. The skins were pressed in a restored wooden basket press, with the pressing wine added back to the free run. The wine was then racked to large 2nd and 3rd fill French oak puncheons. The assemblage was determined in February 2015 and the wine was bottled without filtration or fining

Technicals

pH: 3.59
Total Acidity: 6.1 g/L
Residual Sugar: <2 g/L