2017 had many of the hallmarks of the 2015 season, with mild days and cold nights. It was an elongated ripening period (which is our preference), and we did not harvest our old Shiraz block until the 17th March, as the leaves began to senesce. The year was a touch cooler and wetter than 2015, so there is less weight but more fragrance in the Shiraz we have produced. We held back on the proportion of whole bunches in the ferments, it would be closer to 10% in this wine. The same for viognier co-ferment, which was minimal in 2017 (<2%).
Seed ripeness was particularly evident in Shiraz fruit in 2017, so we decided to leave the wine on skins post ferment for a longer period (10 days). The savouriness and intensity evident from this time is a good representation of the direction we want this wine to go in.
We pressed to old puncheons (third and fourth use) for MLF in oak. The wine then rested on its lees for 6 months unsulphured, at which point it had one rack and return. We took the wine out of oak again in January, to have an extended élevage in tank (four months), integrating tannin and maintaining freshness.
No finings were done. Minimal SO2 was added prior to a coarse filtration and bottling in April 2018. - Tim Shand, Punt Road