Intense aromas of plum, blackberry, spice and the subtle use of French Oak. A variety of forest berries, rhubarb and mocha on the palate with soft velvety tannins and balanced acidity to finish.
Food Matches: This wine is best served as an aperitif or alternatively would perfectly accompany a variety of slow cooked beef, Blue cheese and Truffles.
Winemakers Notes: Fruit set throughout the region was average to above average. Canopies developed to be as large as V2016 with full capacity to ripen crop loads. January, February (equal to V2013 and V2015) and April were the warmest recorded in the last eight seasons. Fortunately, a cooler than average March enabled ideal night temperatures for colour and flavour development. A long slow ripening, particularly for red varieties, resulted in wines that will be remembered for their depth of flavour and colour. Both Dad and myself believe this is the best vintage seen for at least a decade with amazing colours, aromas and flavours that have been made into exceptional wines that will age gracefully for decades.
The grapes were picked at 14.5 Baume with a combination of 1137 and 1654 clones of Shiraz were picked and kept separate through the winemaking process. After destemming the separate ferments were inoculated in open fermenters for a period of 12 days. After fermentation was complete 75% was sealed in an inert tank for an extended maceration on skins for 3 weeks, after this monitored maceration the wine was then pressed into a combination of new and old fine grain French Oak hogsheads where it was aged for 12 months. After this time both parcels were accessed and a blend of 75% 1654 and 25% 1137 were chosen for bottling. These wines were carefully racked and bottled without any fining or filtration.
Harvest Date: 5th of April 2018 Bottling Date: 21st of June 2019
Closure: Stelvin Drinking Window: 2019 -2050
Awards & Accolades:
- 95 points James Halliday Wine Companion
- Bronze Medal Adelaide Hills Wine Show