Picked in the early hours of the morning, our Shiraz fruit was destemmed directly to the fermentors as whole berries, resulting in slower and more controlled extraction of tannin and greater retention of fruit based aromatics. A cool ferment on skins for 14 days was followed by a gentle pressing straight to barrel.
The wine was matured in a combination of French Oak barriques and puncheons, 30% of which were new, and underwent bâttonage every 5-6 weeks. After 10 months in oak, the wine was lightly fined prior to filtration and bottling.
Our old-vine Shirazis planted north-south, thus benefitting from even sunlight and warmth on either side of the canopy throughout the growing season. Fruit is dry grown, with multiple passes throughout the season to arrange and manipulate shoots and leaves, thus achieving the best balance of light and shade for our stylistic aspirations. Each individual vine is fruit thinned to help it reach its ultimate height of quality and intensity.
Margaret River experienced moderate to high rainfall throughout Winter, followed by a moderate Spring and even Summer temperatures with minimal rainfall, leading to healthy flowering and fruit set and a perfect ripening season. Another challenging year in terms of bird pressure, owing to a lack of marri blossom in surrounding bushland; which was kept under control with well-timed bird netting.
Quality was high overall, with whites and reds displaying super-fine structure, impressive elegance and minerality. Crop yields were low, but the fruit performed beautifully, making this a vintage to be valued.