This wine is a classic example of Great Southern Shiraz at its best. Aromas of
blackberries, mulberries, plum pudding and intense spices with hints of star anise and chocolate fudge. The full-bodied palate builds to a crescendo before finishing with sweet, rounded tannins that are perfectly integrated with savoury French oak. The intensity of flavour and complex structural components in the wine can only be achieved from fully ripened Cool Climate fruit. This wine will be able to be confidently cellared over the next 7-10 years.
Tasting notes (PDF download)
2017, 2016, 2015, 2014, 2013, 2012, 2011, 2010, 2009, 2008, 2007
2017 was a vintage slow to get out of the blocks. A cool and overcast spring meant slow ripening with amazing fruit flavours and zingy natural acids. Constant rain periods then meant everyone had to be on high alert for fungal diseases and picking was sometimes dictated by incoming rain events. Crop levels were up after perfect flowering conditions, but this meant some fruit needed to be thinned to maintain intense fruit and high quality. Like 2016 Riesling and Chardonnay were outstanding and the Frankland River reds enormous and juicy.
Pre-fermentation cold soaking for 5 days was followed by a clean, warm (25-30°C) ferment. Skin Macerations was twice daily pump-overs (using specialized gentle tannin extraction method) and 2 x rack-returns during ferment. Yeast strains used were RC212 and Clos. Total time on skins was 17 days to retain maximum fruit intensity and soft tannins. Maturation was sixteen months in 40% new French oak barriques and Hogsheads (predominately Sirugue, D’Aquitaine, and Bossuet).
Residual Sugar: <1 g/L
Date picked: 17th March
Date picked: 22nd March
T/A: 4.5 g/L