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, Aglianico & Montepulciano on the 9th April 2018. The Shiraz fruit was destemmed and lightly crushed (rollers open) to an concrete open fermenter and was seeded with Prelude yeast (Torulaspora delbreuckii). 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 older French oak. The Aglianico and Montepulciano were both fermented in concrete opens with header boards and on skins for 9 and 10 days respectively. Both were basket pressed to older French oak. After malo all wines were racked, SO2 added and transferred back to oak for 6 months before blending and further maturation for 10 months. No finings or filtration used.
Vibrant colour, aromas of Turkish delight, cherry, plums, licorice and herbs giving so much complexity. Similar fruit flavours appear on the palate with one of the highlights being the evenness and length of the fine tannin, certainly a sign of a bright future for this wine. We feel the Barossa Shiraz adds plushness and fruit sweetness, the Montepulciano adds bright cherry fruit while Aglianico giving the fine tannin and natural acid aiding with the length. This unique blend can be enjoyed now but will reward over many years with careful cellaring.
Drink now or cellar carefully and enjoy over the next 8 years.
Alcohol 13.5%, pH 3.53, TA 6.11g/L, VA 0.56g/L, R/S 2.6g/l