Bright juicy red fruits—cherries, raspberrries and a hint of chocolate. A smooth fruit driven wine great for summer barbeques.
Spring was exceptionally warm reaching 30˚c on 23 September ( a new record) which encouraged bud burst a week later. This was followed by a very wet start to summer and a freak hail storm in January which reduced the quantity of the crop but fortunately quality was not affected as the grapes were too hard and small to split. Weeks of heatwaves in January are becoming a common occurrence now but we are fortunate that our old vines with their deep roots are resilient to these conditions only needing minimal night watering to survive the 35˚c plus temperatures. Autumn was warmer than average but nights were chilly preserving fruit flavour. Harvest occurred in late March. The wine was fermented in open stainless steel fermenters and plunged daily by hand to extract maximum flavour and colour from the skins. The grapes were pressed in our stainless steel basket press and matured for 12 months in a mixture of French old and new oak casks to add to the complexity on the palate.
Vibrant acidity, Granny smith apple flavours with a tingling lemon zesty finish. Gold Medal Canberra International Riesling Challenge
Dry conditions across the 2018-19 growing season resulted in slightly lower yields from our Riesling vines but outstanding quality as dry weather eliminates disease. Furthermore fruit flavour is always more concentrated and intense if the vines are a little stressed due to water restrictions. Nevertheless it is important to reach a balance between vine health and fruit flavour and supplementary irrigation ensured good canopy growth to protect the fruit from sunburn. Ensuring adequate sun protection for Riesling fruit has been proven to reduce the development of kerosene aroma compounds as the wine ages. Cool nights in February gave the vines some rest from the heat and slowed down ripening. The fruit was hand picked in the cool of the early morning in March. A cool and slow ferment with cultured yeast followed over two weeks in a stainless steel tank to preserve varietal flavour.
Blackberries and cherries on the palate with fine tannins and a touch of pepper and spice.
The Shiraz Viognier blend is well-established in Australia and particularly the Canberra District where it has acquired legendary status. And rightfully so. It seems an unlikely pairing—a red and white grape—but it is in fact a perfect match with Viognier increasing the fragrance and complexity of the final wine.
We selected our furthest western block of Shiraz for this blend due to the fruit’s intense flavour. A cold soak prior to fermentation and the inclusion of 30% whole bunches in the ferment ensured maximum colour and flavour extraction. Co-fermented with 4% viognier (also grown at the Vintner’s vineyard). The wine was plunged daily by hand to extract maximum flavour and colour from the skins. The grapes were pressed in our stainless steel basket press to a mixture of old and new French oak barrels and allowed to mature for 12 months.
Chocolate, vanilla and violets on the nose. Savoury and peppery with ripe plum and blackberry flavours and a hint of liquorice. Silver medal – 2018 Great Australian Shiraz Challenge
Syrah vs Shiraz – same grape variety but different styles of wine. The use of the name Syrah indicates that the wine is made similar to a complex French style Syrah, instead of your typical robust, American oaked, Aussie Shiraz. The Canberra District has a well-deserved reputation for producing exceptional cool-climate Shiraz/Syrah comparable to that of the Rhone Valley in France.
This Syrah is a blend of several different blocks on the property. Each has a unique flavour profile due to the age of the vines and differences in soil types. These blocks were harvested at different times depending on when optimal flavour and ripeness was reached. The fruit was handpicked and processed within 12 hours onsite. A 3 day cold soak prior to fermentation and the inclusion of whole bunches in the ferments ensured maximum colour and flavour extraction. The wine was then pressed to a mixture of old and new French oak and allowed to mature for 16 months. Each block was kept separate during fermentation but blended together after tasting trials in the final months of maturation.