Good soaking rains during winter and early spring provided ample soil moisture for the start of the growing season. Spring was relatively cool with below average temperatures for the months of October and November.
A heavy downpour of rain during flowering led to reduced berry number per bunch in the Grenache particularly, leading to lower yields but intense flavours. However, the rain and cool weather was short lived, with a return to below average rain from October to February and above average temperatures in December through to March. The prolonged warmer temperatures resulted in a significantly slower veraison this season, but the vines coped well under the conditions and welcomed some cooler weather late in the ripening period. Berry sizes were smaller across the vineyard and show promising fruit concentration.
As always, the vineyard was entirely hand picked with each parcel of fruit carefully selected.
|Harvested||25 February – 6 March|
The grapes were fermented in a combination of open and closed fermenters with up to three weeks total time on skins. There were 8 individual batches, 2 of which were whole bunch. The wines where then pressed and transferred immediately into barrels for malolactic fermentation. Remained in barrel for a total of 15 months (100% French, 20% new – 60% 300L hogsheads and the rest barriques) and during maturation was racked four times.
Bright, dark berry fruit and lifted spice dominate the aromas, with underlying scents of pepper and subtle French oak. The palate is plush and silky, loaded with dark fruited shiraz intensity. Excellent structure and concentration.