Hand harvested, the bunches pass across a sorting table before being destemmed with no crushing to retain whole berries. Fermentation in the Yarra Yering half-tonne open-fermenters, gently hand lunged twice daily. A component of 100% whole bunch fermentation as well as some 20% whole bunch fermentation bring some volume and plushness to the fruit palate. Air bag pressed to release the last fermenting juice form the many whole berries remaining. The wine then aged for 12 months in French oak puncheons (500L) only 25% new oak.
Perfumed cool climate Shiraz; deliciously medium bodied with a lick of aniseed spice. Bright boysenberry fruits bring energy to the palate and some black plums a more traditional fruit concentration. As always from this block we see some cured meat and a smoke-char interest driving the back palate. A solid core of fruit, the oak is a faint seasoning that plays second fiddle to the fruit.