Deep colour, lovely violet & red fruit aroma, and feels rich and full bodied on the palate
321 in stock
This wine is deep crimson in colour with purple glints at the rim. Intensely
aromatic, the nose is full of violets, red fruits, sweet spices, chocolate and
subtle savoury notes. The palate is full-bodied and rich, with plush tannins
and a long finish.
The fruit for this wine came from the Plunkett family vineyard in the elevated and cool Strathbogie Ranges of Central Victoria. This vineyard has an amazing history of growing outstanding fruit – most notably being the majority supplier for the 2010 Great Australian Shiraz Challenge winner.
We had lots of fun making this wine. One ferment we ran as a co-ferment of Shiraz with Viognier (a white grape). There are compounds in Viognier which promote a process called co-pigmentation – the ‘plates’ of colour in Shiraz can stack high which gives great density of colour. There is also just a suggestion of pretty apricot perfume from the tiny bit of Viognier in the blend (about 1%).
Another component we fermented as whole bunches with their stalks. The stalks give a spicy character and load the wine up with tannins which act as a natural preservative and help the wine age. We matured this parcel in a 1000L cask — this is 3 or 4 times bigger than the normal sized barrels so doesn’t load the wine up with too much oak flavour, but does let the wine breath so the most bitter tannins are able to polymerise and soften.
The final parcel we fermented in brand new 300 litre American oak barrels. We asked Jasper, our Cellar Supervisor and strongman (we’re talking seriously impressive biceps), to knock the heads out of one end of these barrels so we could fill them with must (grape juice, skins and seeds). Unlike maturing Shiraz in American oak which can produce strong vanilla flavours, fermenting in barrel promotes a lovely smokey bacon note instead. This wine is deep crimson in colour with purple glints at the rim. Intensely aromatic, the nose is full of violets, red fruits, sweet spices, chocolate and subtle savoury notes. The palate is full-bodied and rich, with plush tannins and a long finish.
Braised short ribs
Enjoy now or stashaway for up to 10 years.