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Perfumed cool climate Shiraz; deliciously medium bodied with a lick of aniseed spice. Bright blue plum fruits bring energy to the palate and some black plums a more traditional fruit concentration. As always from this block we see some cured meat and a smoke-char interest driving the back palate. A solid core of fruit, the oak is a faint seasoning that plays second fiddle to the fruit.
Hand harvested, the bunches pass across a sorting table before processing either as whole bunches or whole berries. The first use of a 3500L upright oak Foudre for both fermentation (20% whole bunch) and maturation. The remainder of fermentation in the Yarra Yering half-tonne open-fermenters, gently hand lunged twice daily. A component of 100% whole bunch fermentation brings some volume and plushness to the palate. Air bag pressed to release the last fermenting juice form the many whole berries remaining. The wine then aged for 12 months; 50% in the new 3500L Foudre and 50% to used French oak puncheons (500L).
Varietals: 100% Shiraz
Region: Yarra Valley, Victoria, Australia
Vines: A single block of Shiraz planted in 1973; 8 acres at the western extremity of the Yarra Yering vineyard.
Cellaring: One of the Yarra Yering wines to give itself up sooner rather than later it will often look wonderful at 5-10 years of age. This vineyard has a proven pedigree and it will continue to evolve for many more years under suitable cellaring conditions should you want to leave it for 10+ years.