2025 Shiraz

Tasting Notes

Deep vibrant red
Perfumed and lifted on the nose
The wine is rich, supple and layered with spice, red berries, pepper and balanced acidity.
Medium bodied in structure the wine has a silky and opulent profile delivering depth and length on the palate finishing with ripe tannins.
I would like to suggest that this wine drinks well now but will reward cellaring for 5 to 10 years.

Winemaking

The fruit for this wine is sourced from the Anson vineyard in the Barrabool Hills on the west side of Geelong, near Ceres..
Harvest occurred in April and the fruit was delivered to the winery in the late afternoon The dominant Shiraz clone is PT23, with some 1654 & Best’s in the mix also.
There is also 5% Marsanne in the ferment picked on the same day as the Shiraz.
The fruit was 95% destemmed to an open fermenter for a natural ferment.
Once the skins rise to the surface the cap was plunged once daily to ensure the skins remain moist.
At completion of the alcoholic fermentation the wine remained on skins for a further 3 days then it was pressed, settled and racked to oak for natural malolactic fermentation.
Following 10 months in oak the barrels were racked and assembled for bottling with no fining.