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‘A complex array of red and blue fruits including, raspberry, red cherry and mulberry and blueberries. Aniseed, black olives, ink, spice and charcuterie round out the complex bouquet. Juicy fruit flavours merge with meaty and spicy notes and are well supported by gentle French oak, ripe silken tannins, lively fresh acidity and a long savoury finish.’
Simon Black, Winemaker
I've said it elsewhere that 2019 is a terrific shiraz vintage on the peninsula. Here's another wonderful example. It's really savoury, with some meaty reduction, but there is certainly a core of good fruit, spiced up with herbs and tapenade. Textural tannins, ripe yet raspy, hold sway on the fuller-bodied palate. Looks great now and even better with food.
Jane Faulkner, Halliday Wine Companion 2022, 2022
Trophy - 2020 MP Wine Show
|The fruit is hand harvested and de-stemmed into 2T open fermenters, followed by a short cold maceration period of between 3 and 5 days. Some batches underwent wild fermentation and others were inoculated with RC212 yeast. 7% of the blend underwent 10 to 14 days of carbonic maceration before being destemmed into 2 tonne open fermenters where primary wild fermentation was completed. At the completion of primary fermentation, the grapes were pressed and the wine transferred to French oak barriques (5% new) for malo-lactic fermentation followed by maturation for 11 months.|
|Harvest Date||March 2019|