Blend: 100% Shiraz
Favorable, cool conditions prevailed from the pea bud stage to véraison, and December was characterized by less wind than usual. The advantages of these circumstances were less water usage by the plant, easier canopy management and less input required to manage vineyards.
The beginning of the ripening period was very hot, with the mercury spiking above 35°C for four days in mid-January. This was followed by the same conditions at the end of January and beginning of February.
Production volume: 45 hl/ha
Hand Harvested: 100%
Whole berries: 100%
Fermentation vessel: Open fermenter
Fermentation: Inoculated with Anchor 372
Barrel Type: French oak from Burgundian coopers
New Barrel %: 30%
Maturation: 14 months
Fining: No Fining
Filtration: Coarse filtered prior to bottling
Bottled: January 2015
Alcohol: 14.15 %vol
Total acidity: 5.8 g/l
The initial smell is of mint dark chocolate, black pepper, hints of leather and spice which opens up and changes after aeration to plums, mulberries and all sorts of darker fruit nuances. The palate has fine dry tannins typical of the vintage which ends balanced and savoury. Good balance between fruit and wood.