A wonderful growing season across southern Victoria. Good rainfall in early spring ensured even budburst, and a settled summer allowed fruit to ripen to perfect maturity. Some mid-season shoot thinning was necessary to avoid over-cropping.
Fruit was hand picked over three weeks to capture a full spectrum of flavours. Bunches and whole berries fermented in open and static fermenters. Following pressing, the wines were matured in a mix of new (16%) and used French oak barriques and hogsheads, and were racked, blended and then lightly filtered before bottling.
On the nose the wine has emerging plum fruits and peppercorn spice leap from the glass. Nutmeg spices can be seen in the background.
Cassis, black fruits and anise fl ow over the palate, a hint of cocoa adds complexity. The tannins are rich and vibrant - grown, not made. The palate finishes velvety and has flourish and great length, while remaining vibrant. This is a fine example of cool grown, carefully handled Victorian Shiraz, and will age with distinction for many years. pH 3.57 g/L; TA 6.1 g/L; Alcohol 13.7%; - Al Timms, Shadowfax