Various dates - March April & May
Regions: Heathcote, Bendigo, Central Victoria Upper Goulburn, Geelong, Yarra Valley
Harvest Baumé – 13.5 to 15.0
Total acidity – 7.3 g/l
pH – 3.43
Alcohol – 14.5% alc/vol
Winemakers’ Notes: The fruit is from five different vineyards in five GI regions, four being Shiraz and the viognier from Bendigo. The Shiraz fruit (various clones) is from low yielding vines and was harvested over a period of 8 weeks to ensure optimum balance, ripeness and intensity of flavour. They were separately destemmed; berries not crushed or pumped to preserve their physical integrity and transferred to a majority of open 3800 L wooden and some stainless steel 2000 L vats. A combination of different maceration times (mainly pumping over) from 12 to 30 days on skins with a majority of the batches were naturally fermented. The different batches of wine were aged in new and used French and Hungarian oak for 24 months, then assembled, blended and bottled.
Very deep red with a purple hue, the aroma has intense ripe red and black fruits avoiding any over-ripe elements. Hints of spice and savoury notes lead to a palate that complements the aromas, rich and round with intense, juicy and chewy fruit, framed by soft but persistent tannins and a touch of oak. A lingering, balanced mineral acidity finishes a complex wine representing the classical Cambrian and granite terroir in a warmer year. Although the wine is rich, it shows a focused structure and will therefore continue to develop with further bottle aging.
Tasting Note 10/08/2020 -
"Dired plums, blackberry, and violets. Intertwined with vanilla, sweet spice and tobacco. Medium bodied, with soft tannin and acidity, dried red fruit, dired florals, violets, roses, finishing more savoury. An interesting wine that is still drinking well"