Winemaking: Hand-picked fruit is destemmed without crushing and elevated into small open fermenters. The must is left un-inoculated for 2-3 days. When fermentation is observed cultured yeast is added. Fermentation temperatures peak at around 32°C and during fermentation the cap is plunged up to 3 times per day. 2-3 days after fermentation is complete, the must is gently pressed and transferred into French Oak Barriques (25% New, 75% second third and fourth use) where it undergoes MLF before winter. The wine is racked once in the spring and put back to barrels for further ageing. It is racked again in early February and bottled in February 2020.
Nose: Bright bursts of violet perfume and blueberry fruit with some plum, blackberry, white pepper and subtle oak and spice.
Palate: A nice entry characteristic of blackberries and suggestions of black pepper that fills out in the middle palate with broader flavours of plums and a savoury spice a lingering and vibrant finish showing acid and fine tannin. Still very young. A good example of classic cool climate Shiraz. Suggested drinking over the next 5 to 7 years.