Our four acre Shiraz block was planted in 1997 and now that the vines are mature and deep rooted, they are remarkably vigorous, requiring a lot of work to keep them under control. The results of this work make it worth it as they deliver wonderfully concentrated fruit full of raspberry and pepper with a mineral edge. The vines are spur pruned on VSP trellis and planted in grey clay soil dotted with ironstone and mudstone pebbles. Perhaps these stones contribute to the mineral notes in our Shiraz (likely not, but it’s a nice idea).
Shiraz block was picked in early March and split into two batches. Half was fermented as whole bunches (carbonic maceration) using wild yeasts and the other half was destemmed and fermented with a yeast that enhances bright red fruit character. The warm spice aromas of the ferments were intoxicating! Once the tannins reached a balance with the fruit, the musts were pressed off to old 500L French oak barrels. A slow, wild malolactic fermentation over the cold winter followed and the wine was then prepared for bottling whilst still vibrant. The wine was bottled without filtration in January 2020.
The colour is deep ruby and bright with a purple tinge. There’s a savoury, almost meaty (Bresaola) note upon first opening but this gives way to the aromas of fresh raspberries, bay leaves, olive brine and pepper. The palate is mouth-filling, elegant and bright fruited with flavours of red liquorice and blueberries before finishing with a little char. Great drinking now but could be cellared for another 5+ years.
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