Awards and Accolades

2016 Vintage: 90 Points - James Halliday, Australian Wine Companion
"Pure fruit. Peter Fraser. Preservative Free. All fit. Absolutely no additions, only filtration before bottling. Clean as a whistle, fabulous colour, brimming with dark fruit, choc-wheaten biscuits, spice and crunchy acidity."

2015 Vintage: 93 Points - James Halliday, Australian Wine Companion
"Hand-picked from selected estate blocks, destemmed whole berries twice sorted then crushed to open fermenters, cold soak, wild fermentation, 10 days on skins; no additives of any kind, but filtered. I assume the wine has not seen oak, nor the addition of SO2. Vivid, deep purple; typical of the adventurous and skilled Peter Fraser, with a rumbling tsunami of black fruit flavours. Bring on a large T-bone steak, and I'll happily do battle."

From the Winery

"While it's obviously a healthy, squeaky-clean presentation of young Shiraz, this is also a glass full of joy and laughter. It's bright and stimulating, but not light in any way other than mood - its tannins will see it cellar longer than, say, any nouveau Beaujolais, but as a young wine it's just as carefree in attitude. It's intense, dark and perhaps like fresh soft liquorice in a way. This is pure, audacious, open-hearted fun.” - Peter Fraser, Winemaker.

Shiraz from Block 19 were picked and received via a belt elevator and de-stemmed. Whole berries were double sorted before being lightly broken going into a small open-top fermenters. No additives were used for the wine’s entire production. As with all of our wines, after a few days cold soaking, we allowed natural yeast fermentation and used a careful regime of plunging and drain and returns to get the right balance of extraction. The wine was carefully pressed after 10 days on skins and allowed to complete malolactic fermentation prior to bottling with no additions, or fining, just filtration. Bottled in June 2017. Certified Biodynamic.

The 2017 growing season was one of the coldest on record. We had quite a wet spring, which made shoot and bunch thinning of the utmost importance to reduce crop and ensure ample bunch exposure to sunlight. The sugar accumulation was slow, and during the mild autumn, we picked at physiological ripeness with quite low sugar resulting in only 13.0 % alcohol. This gave a more red/blue (raspberry and plum) fruited flavour profile to the wine.

The grapes were-picked on the 22nd March (fruit day), and modestly yielding approximately 8-10 tonnes per hectare. As much as we pick on sugar/acid balance, and importantly physiological characters, we also consider the biodynamic calendar where possible, with fruit days and flower days being the most desirable, and a root day avoided.