Stansborough Vineyard, Williamstown
The site is around 260-280m above sea level with an east west aspect. Soil consists of a shallow red clay topsoil 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 16th February 2018.
5% whole clusters were tipped into open fermenters with the balance crushed on top, one open fermenter was seeded with Melody yeast with the other left until natural yeast fermentation commenced. Temperatures were allowed to reach 28C with header boards allowing gentle extraction. After 9 days on skins, the fruit was basket pressed and transferred into 18% new French oak with balance into 1-6 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 6 months before racking, the wine was then transferred back to the same oak and matured for another 13 months. The wine was pumped from oak in October 2019 and left in tank until bottling.
Purple/Red colour leads to an enticing nose of cherry, plum, dried herbs with French oak adding a vanilla caramel note. 2018 is regarded as one of the great Barossa vintages and the wine shows the hallmarks of this vintage, long fine tannin with excellent fruit concentration delivering Barossa Shiraz fruit sweetness, lovely persistence makes this wine very drinkable now but has the ability to age well over the next 10-15 years.
Drink now or cellar carefully and enjoy over the next 15 years.
Alc/vol 14.3 % TA 5.83 g/l pH 3.58 RS 2.0 g/l VA 0.52 g/l