Our Shiraz was picked then de-stemmed into a combination of small open fermenters, maintaining as many whole berries as possible. In addition, we also filled small vessels for 100% whole bunch fermentation. Fermenters were pumped over or plunged by hand twice a day; temperature was held around 25°C. The wine was then pressed to Burgundian oak ranging in size from 225L to 600L with less than 10% new for Malo-lactic fermentation, allowing a soft integration of the grape and oak tannins. The wine was blended and bottled after 10 months oak maturation.
Forest Hill Vineyard, Mount Barker East, Figtree and Acacia Vineyard.
GROWING AREA & SOILS
Forest Hill, East & South-West Mount Barker. Northern Frankland River in Great Southern. Gravel to heavy ironstone, loams over clay.
92% Shiraz & 8% Malbec
12th March to 5th April 2018
pH: 3.60, TA: 6.20 g/L, Alcohol: 14%
The 2018 growing season in Mount Barker began a little early and with strong vigor spurred on by very good soil moisture from winter rains. The last major rain event was in September with 137mm falling setting up our dry grown vineyards for the season. Summer was dry although with moderate day time temperatures and very few days exceeding 30°C. There was very little disease pressure and cool night time temperatures helped maintain natural acidity. Harvest dates were generally early across most varieties although more pronounced in the reds.
Gold – Royal Melbourne Wine Awards
Top 100 Red Wines – Ray Jordan 2019
Silver – Perth Royal Wine Show