Terrific winter and spring rains resulted in the growth of big vine canopies, which were more than able to protect the grapes from the spike in heat that occurred in late January. The post January ripening conditions were almost ideal, with lower than average temperatures and no rain whatsoever.
As a single vineyard wine, the Shiraz is made in a myriad of ways to provide a range of components from which to make the final wine. Traditional vinification saw the Shiraz undergoing a gentle fermentation in open fermenters with daily pump-overs. Approximately a third of the Shiraz was pressed off into barrel to finish ferment. A very small percentage of cordon cut, vine-dried Shiraz was blended back to the wine prior to bottling. The Shiraz matured in a mix of new and older French and American oak barriques prior to bottling.
With a bright red/ crimson colour the 2006 Shiraz has hints of smoked meat with spice and deep fresh black fruits on the nose with a full, long, fresh palate.
|Picking Date||16th, 25th and 28th March 2006|
|Bottling Date||13th September 2007|
- G Magazine Max Allen
- Australian Gouret Traveller Wine Magazine August/ September 2008
- Australian Gourmet Traveller Wine Magazine August 2008
- Wine Business Magazine Top 100 Wines August 2008
- Sunday Times Magazine WA Peter Forrestal May 2008