Sourced from the Grampians region in Victoria, the vineyards for this wine were selected for their unique terroir. Organic winemaking techniques and the use of high quality oak during fermentation ensures wines of the highest quality, with a long future ahead.
This wine is great to accompany lamb and pork. It is especially suited to slow cooked lamb shanks.
Awards and Accolades
96 Points - Huon Hooke, Real Review "An impressive wine, with very deep red/purple hue; the bouquet powerful in concentrated blackberry, licorice, ironstone and plum aromas. It’s full-bodied, high-impact, powerful and persistent, with great structure: the tannins will ensure a long life."
95 Points, Special Value Wine - James Halliday, Australian Wine Companion "Made from the St Ethel clone, said to be grown exclusively in the Grampians, with a long history. Open-fermented in small batches, it is very intense and powerful, yet paradoxically is juicy and light on its feet. There is a stream of blackberry, blueberry and plum, spice and pepper woven through the fruit, the firm tannins in balance and will underwrite the long future of the wine."
From the Winery
The vines were planted in 2003. They are planted on a 3m x 2m grid and irrigated by an in-line dripper system. The vines are spur pruned to 26 buds per vine, vertically shoot positioned at a cordon height of 1 m on a north facing slope. This ensures good fruit exposure, natural management of crop levels and early and even ripening.
The Shiraz was made using traditional techniques with open fermenters and hand plunging until the fermentation process was complete. The completed wine is racked into both small and large barrels where it remains until we decide to put into a bottle – usually around 16 months. We hold the bottled wine for approximately 12 months prior to release.
