Shiraz: 7th, 9th & 4th April 2006
Barbera: 10th March 2006
Nebbiolo: 26th March 2006
Upper Goulburn – Shiraz, Nebbiolo
Lake Marmel - Barbera
Shiraz: 14.0 & 14.9
Total acidity – 6.9 g/l
pH – 3.49
Alcohol – 14.7% alc/vol
Hand harvested at two tonnes per acre off dry grown vines. The fruit was destemmed without crushing to maintain whole berries and then vinified naturally in open French oak fermentors. Prolonged maceration with hand plunging and pumping over for more than to 30 days together with fermentation temperatures reaching 36 °C ensured maximum gentle extraction of flavours and other essential fruit components such as tannins and colour. The Shiraz was aged in 30% new French oak barriques for a period of 16 months, while the Barbera and Nebbiolo were aged in seasoned French oak hogsheads and puncheons. Retention of good natural acidity from the Barbera will ensure this wine will age for some years to come.
Aromas of roasted meats and earth combine with plums, spice, potpourri and licorice notes to paint a wonderfully complex and enticing picture. In the mouth it is juicy and savory with fine ripe tannins, excellent structure and balanced acidity. Multi-layered, rich and rewarding; this wine will continue to develop in bottle, if only you can leave it alone!