A medium earthy palate filled with spicy spicy fruit and wild berries finishing with gentle tannins from the French Oak.
The 2017 Shiraz was machine harvested then destemmed/crushed into 8 tonne fermenters where it was cold soaked to extract and retain desirable varietal flavours and aromas. The fermenters were pumped over with aeration twice a day, temperature was held around 25°C to prevent over extraction of tannins locked in the skins. Maceration was not extended due to the same reason. The wine was then transferred to barrel for malolactic fermentation allowing a soft integration of the grape and Oak tannins. The wine was fined with egg whites then bottled after 12 months maturation.
Perfect with flavoursome foods like slow cooked lamb shanks or at a summer BBQ.
2017 started well with good flowering giving us hope of a good cropping year after the small 2016 vintage. It ended slowly and as with any vintage changing many times along the way. March arrived, as did the rain, causing everyone concern – thankfully we weren’t hit as heavily as some other areas. The weather cooled heading into April but the sun came out and slowly reds ripened. 2017 was a long and interesting vintage, with the fruit staying on vines many weeks later than previous years creating great flavour development.
14.6 % v/v