MEMBER: $20.40 Save 15% by joining Wine Club
8-28 March 2017
Werribee and Heathcote
A cool growing season in Werribee. A settled flowering led to good crop levels. Careful canopy management and crop thinning were required. A late summer with warm days and cool nights allowed fruit to reach its full flavour ripeness, while retaining good acid structure.
Fruit was hand-picked and sorted in the vineyard to ensure quality. In the winery, fruit was 100% destemmed without crushing and the whole berries were transferred to a mix of open and static fermenters. After fermentation, the wines were pressed to a mix of new (25%) and used French oak barriques and hogsheads. After 12 months in oak the wine was racked, blended and bottled In October 2018.
Red fruits, dried herb, spice, grilled meat. Redcurrant, jubes, spice, furry tannin, moderate acidity, sweetness and savoury dried herb and spice finish. Certainly into ‘Syrah’ style, as such. 91 points. Gary Walsh, The Wine Front April 2019
Deep, dark crimson with garnet edge and brilliant clarity.
Plum, cassis, wet earth and spice. Peppercorm notes punctuate the dark fruit.
Plump blackberry and plum give warmth and depth whilst fine, grown tannins give balance and structure. Pops of currants and lively acidity bring freshness to the palate, Earth and bramble linger in the background. The finish is dry and long but with an energy that gives lift and vibrancy to the wine. A pristine example of dry grown Victorian Shiraz that will age with distinction for many years.
Drink now - 2030
Chargrilled rump cap; Roast pumpkin with black garlic and samphire.