The 2016 vintage had a significantly smaller crop due to dry, warm weather. The grape harvest was the smallest in five years after a hot, dry growing season impacted yields. The heat also restricted growth, leading to more compact bunches and smaller berries, in turn leading to more concentrated colour and flavour. Ripening was achieved at lower alcohol levels.
All the grapes were harvested by hand and the different vineyards blocks were vinified and kept separate for the entire maturation period. The grapes were crushed and immediately set to fermentation. Pump-overs 4 times a day with punch downs. Total time on skins was 12 days. After pressing the older vineyards received 30% new oak with the balance third fill for malo-lactic. The younger vineyards did their malo-lactic in 2nd fill barrels and 10% new oak. During maturation of 14 months the wines were racked once after malo-lactic and one thereafter.
Soil & Terroir
The soil consists of 10% clay with the balance medium sand to coarse gravel on a North-western slope for 2 of the blocks. The row direction is 45° West of North. Block 4 is on a flatter piece with substantial rocks. Block 8, our only South facing block, is planted in coarse gravel. Water management is done by drip irrigation.
The 2016 Boulder Road Shiraz has notes of blackcurrent, red forest berries and spices of savory undertone. One the palate it is fruity yet noticeable tannin structure, integrated acid and long finish.
Alc: 14.42 vol%
Total Extract: 31.8 g/l
Res sugar: 2.7 g/l
T.A: 5.8 g/l
V.A: 0.68 g/l
- 2011 – 4* John Platter/ Wine Enthusiast 89pts
- 2012 – 4* John Platter/ Wine Enthusiast 88 pts
- 2013 – 4* John Platter/ Wine Enthusiast 88pts
- 2014 – 4* John Platter/ Tim Atkin 87pts
2015 – 4* John Platter
Braised Oxtail, chimichurri spice, any game dishes, Lamb tangines.