Stansborough Vineyard, Williamstown
The site is around 260-280m above sea level with an east west aspect. Soil consists of a shallow red clay top soil over friable red clay with bands of quartz, ironstone and shale. The vineyard was planted in 2000 and is own rooted, clones are heritage and 1654. The vines are spur pruned to 32-36 buds per vine. The mid rows are cultivated to winter active fescue.
The Shiraz was -picked on the 14th February 2015. 10% whole clusters were tipped into open fermenters with the balance crushed on top. One open fermenter was seeded with Symphony yeast (Saccharomyces cerevisiae/Kluyveromyces thermotolerans) with the other left until natural yeast fermentation commenced. Temperatures were allowed to reach 28C with hand plunging performed 3 times daily. After 8 days on skins the fruit was basket pressed & transferred into 18% new French oak with the balance into 1 – 4 year old French oak hogsheads to undergo malo-lactic fermentation. After malo-lactic fermentation SO2 was added to the barrels, the wine was then left on lees to mature for 7 months before racking, the wine was then transferred back to the same oak and matured for another 11 months.
Vibrant colour leads to a nose of interesting and enticing aromas of raspberry, milk chocolate, mocha, warm spices with French oak adding hints of vanilla. A plush juicy silky palate with fine tannin adding the textural element, flavours of liquorice and red berries add to the persistent sweet fruited palate.
Drink now or cellar carefully and enjoy over the next 15 years.
Alc/vol 14.3 % TA 6.14 g/l pH 3.64 RS 2.6 g/l , VA 0.78 g/l