Winemaker’s Notes: 2017 was a relatively cooler year
allowing the grapes to mature slower than previous vintages
resulting in tremendous flavour development with retention of
natural acidity. This classical Cambrian grown Shiraz fruit
(several different clones including PT23 & 1654) is from low
yielding vines and was harvested using the biodynamic
calendar to ensure optimum balance, ripeness and intensity
of flavour. The fruit was destemmed; berries not crushed or
pumped to preserve their physical integrity and transferred to
a majority of open 4000 L & 9000 L wooden and some
stainless steel 5000 L vats. A combination of different
maceration times (mainly pumping over) from 20 to 40 days
on skins and most of the batches were naturally fermented.
The wine was aged in new and used French oak barriques
and puncheons for 24 months.
Tasting Note: Very deep vibrant red colour with a slight
purple hue, the aroma has intense lifted ripe red and black
fruits avoiding any over-ripe elements reflecting the cooler
year. Hints of black and white pepper 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 French oak. A lingering,
balanced mineral acidity finishes a complex wine representing
the classical Cambrian terroir in a moderately cooler year.
Although the wine is rich, like its predecessor, it shows a
focused structure and will, therefore, continue to develop with
further bottle aging.
Cellaring: 10+ years