Description
Variety: 60% Shiraz and 40% Cabernet Sauvignon
Harvest Data
Vintage detail: We had cool favourable conditions during the developing stages of the grapes with less wind than normal during December. During the ripening season from January to March we had a couple of days above 35°C which ripened the grapes very fast. In spite of this the wines turned lovely dry with minerally notes.
Balling: 24-26
Production volume: 45 hl/ha
Hand Harvested: 100%
Winemaking
Whole berries: 0%
De-stemmed: 100%
Fermentation vessel: Open Fermenter
Fermentation: The two varieties are fermented and matured separately. The first blending is done after 12 months in barrels. Fermented with inoculated yeast and pump over 4 times a day with punch down of cap in the first half of total fermentation and only twice during the last half of fermentation. Total maceration with skins was 15 days.
Barrel Type: 225L & 300L French oak barrels
New Barrel %: 40%
Maturation: 16 – 18 Months
Fining: Light fining was done
Filtration: Coarse filtration prior to bottling
Bottled: January 2016
Wine Analysis
Alcohol: 14.44 vol%
RS: 3.4 g/l
pH: 3.65
Total acidity: 5.8 g/l
Tasting Note
Ruby red colour. The nose shows flavours of red cherries, black pepper, chocolate powder and hints of liquorice and pencil shavings. The palate has a soft minerally entrance and is full bodied with lovely ripe fruit tannins in perfect harmony with oak nuances. The wines ends very fresh and savoury. Best drink by 2023.
Awards
- 2009 – 4.5* John Platter/Gary Welsh 93 pts/Wine Spectator 91pts
- Veritas DOUBLE GOLD
- 2010 – 4.5* John Platter/Wine Enthusiast 91pts/
- 2011 – 4.5* John Platter/Wine Enthusiast 91 pts/Wine Advocate 92 pts
- 2013 – 4.5* John Platter/Tim Atkin 91 pts/ WineMag 90pts
2015 – 4.5* John Platter/Tim Atkins 94 pts
Food Match
Oxtail, curries, stews, game
