The Wines
This wine has exploded out of the blocks. I have a huge affection for mulberries; there is an abundance of black berry fruit on the nose. Behind the rich fruit lies asphalt and fine aged wood aromatics. Look further to the dark chocolate. The mouth feel has an even silky tannin profile that carries off the palate. I could go on; this wine gives a lot.
I am asked frequently about how our wines age. Mechanically I think wines that cellar well are ultimately supported by vibrancy and structure. We are given intensity from the bright sun light of the region. The Shiraz particularly is built to age. 10 years +
Geology/ Paddock:
The fruit for this wine comes from my favourite growers; most I have known for ever. They all enjoy a drink as much as I do, more often than not from their own blocks. I source fruit from vineyards of massive contrasts in geology and aspect to the sun; most have elevation and therefore smell sea breeze. 30 % of the Shiraz is estate grown on our rocky ridge (dark berry fruit flavours and mature fine tannins).
Shed:
Skin contact time is critical. With a tendency toward opulent rich wines I work hard on texture and flavour from the grape skin. This wine is matured in about 30 % new oak from an arsenal of coopers. I choose barrels that contribute fine tannins and earth flavours. A little smoke and char for complexity. In ferment we engage some endemic, wild yeasts that further the cause for savoury flavours.
