Single Vineyard : Stansborough vineyard. 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 16th February 2018. The fruit was destemmed and lightly crushed (rollers open) to a concrete open fermenter and was seeded via a method known as Pied de Cuve (a small percentage of the fruit was picked 5 days before main harvest a left amongst the vines allowing the natural yeast of the vineyard to commence fermentation, this was added back to the main fermentation as a starter culture). Temperatures were allowed to reach 28C with header boards allowing gentle extraction. After 12 days on skins the fruit was basket pressed and transferred into 25% new French oak 500lt with 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 light lees to mature for 6 months before racking, the wine was then transferred back to the same oak and matured for another 7 months. No fining or filtration used.
Vibrant colour, aromas of plums, chocolate, graphite, pepper along with sweet spices of nutmeg and cinnamon. A plush textured palate with dark chocolate flavours and tannin encased in typical Barossa sweetness of fruit.
Drink now or cellar carefully and enjoy over the next 10+ years.
Alcohol 14.2%, pH 3.53, TA 6.41g/L, VA 0.49g/L, R/S 2.8 g/l