We had good and above average winter rains. Spring conditions resulted in a reasonable berry set, and low-medium crop levels, across all varieties. Good conditions prevailed until January, when we experienced a record hot spell. February was warm too. March AND April (and May) were relatively dry. There were a few small scattered showers, which cleared quickly, and vines dried out quickly, producing ideal ripening conditions. Mild weather prevailed from then on.
Traditionally made in open fermenters, the Shiraz was pressed off into barrel at approximately 2° Beaumé following twice daily pumping over skins. Undergoing natural malolactic fermentation in barrel, it was bottled after approximately 14 months maturation in a mixture of the very best new (40%) and old (60%) American oak barriques.
The result of our endeavours is a very fine, elegant style of McLaren Vale Shiraz with a rich, ripe, savoury nose and a soft, generous palate with sweet ripe fruit and a savoury leather spice finish. Drink now, or be patient and wait for another 3- 8 years.