A very dry winter was followed by a hot January which segued into a dry, mild conclusion to vintage. Small crops of both whites and reds were the result of dry conditions in winter and the preceding 3-4 years. In the case of the red varieties, the longer you waited for them the better they got.
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.
Dark fruit, fresh meat and milk chocolate can be found on the nose as well as hints of marshmallow weed and spice if you look carefully. The nose segues subtly into the long, balanced, persistent palate. A super McLaren Vale Shiraz.
|Picking Date||16th and 23rd Feb 2009|
|Bottling Date||29th April 2010|
- James Halliday's Wine Companion 2012
- The Australian Wine Annual 2012 Jeremy Oliver
- The Melbourne Age and Sydney Morning Herald Good Wine Guide 2012 Nick Stock