“Old World” style pinot—a beautiful robust wine with bright raspberries, dark cherry fruits and a spicy earthy undertone. Hints of violets and dried herbs in the bouquet.
Vintage notes This fruit was picked in early March in the cool of the morning. It was destalked, gently crushed and allowed to undergo a cold soak for four days before being inoculated with a cultured yeast. About 20% was fermented in whole bunches—this is where fermentation is allowed to occur inside the berry. All of these techniques contributed to complex flavour development and aromatics. The wine was pressed to a mixture of new and older French oak casks for 12 months maturation.
Beautiful lavender and cedar aromas complimented by a silky palate of juicy plums, cherries, black pepper and a lingering finish with a soft tannic grip.
The 2018/19 vintage was characterised by hot and dry conditions which led to minimal disease and fantastic grape quality. Summer’s extreme heatwaves placed some stress on the vines but frequent thunderstorms increased soil moisture and thankfully the storms did not bring any hail to damage the fruit. Cool nights in February gave the vines some rest from the heat and slowed down ripening.
A 2 day cold soak prior to fermentation and the inclusion of 30% whole bunches in the ferment ensured maximum colour and flavour extraction. Co-fermented with 3% 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 14 months.
Intense pepper and vanilla aroma, red cherry, plum and cranberry flavours, lively acidity and a dried herb savouriness on the finish. Grippy tannins provide ageing potential.
This Syrah is a blend of two different blocks of Shiraz grapes on the property-our grafted Shiraz vines and the vigorously growing vines directly outside the cellar door. The fruit was hand-picked and processed within 12 hours on-site. A 2 day cold soak prior to fermentation and the selection of a cultured yeast ensured maximum colour and flavour extraction. The wine was then gently basket pressed to older French oak barrels and allowed to mature for 16 months.
A stunning example of a cool climate Shiraz, aromatic floral lavender nose, pepper, spice and opulent blackcurrant and plum flavours underpinned by balanced French oak. Fine tannins will continue to soften with age.
As in 2017, this Syrah is a blend of two different blocks of Shiraz vines on the property—our grafted Shiraz vines and the vigorously growing vines directly outside the cellar door. Both are carefully tended to by Ben. The fruit was selectively handpicked, with any green or damaged bunches being left on the vine. The fruit was processed immediately onsite and transferred to a refrigerated tank to undergo a 2 day cold soak prior to fermentation. Fermentation occurred in open fermenters with daily plunging of the cap to ensure maximum colour and flavour extraction. The wine was then gently basket pressed to French oak barrels and allowed to mature for 16 months.