The grapes are hand picked from dry grown vineyards on the Estate at optimum fruit ripeness from dry grown vines. The bunches are de-stemmed and crushed before being pumped into a 6 tonne overhead fermenter. The ferment is allowed to reach 30°C and is pumped over regularly, with oxygen added during the peak of fermentation. This allows the maximum extraction of the fine tannins, flavour and colour from the skins. Post maceration and fermentation the wine is racked into French oak barrels — 30% new and balance in seasoned French oak for 15 months’ maturation. The wine is pumped into tank prior to bottling before being gently fined (egg white) and filtered.
Picked by hand April 6th, 2018
Deep and vibrant red colour.
Complex and vibrant bouquet showing plum and blackberry fruits backed by hints of black pepper. The small percentage of viognier gives an appealing aromatic lift.
The plum and blackberry fruits provide a mouth-filling and rich front palate. The cool climate Shiraz notes of spice and black pepper run the length of the palate, adding complexity, and are enhanced by structured tannin and fine acidity. There are a wonderful vibrancy and fantastic persistency due to the balance and drive of the wine.
Drink now or cellar for 10 years.
GOLD — 2020 Perth Royal Show
95pts — James Halliday Wine Companion 2021
91pts — The Real Review
"Hand-picked, crushed and destemmed, fermented with cultured yeast, 7 days maturation post-ferment, matured in French barriques (30% new) for 15 months. Lovely wine, with abundant plum and blackberry fruit in a supple frame and great balance.”
— Halliday Wine Companion 2021
“Deep ruby colour. the nose gives up some seaside aromas with blue fruits underneath. the palate has a lovely mix of bright blueberry notes alongside kelp and iodine savouries. Quite full in texture yet doesn't sit heavy. A menthol notes in the acidity keeps it fresh whilst fine tannins provide drive and length.”
— Stuart Knox, The Real Review