The ripening season of 2009 was warm and dry; perfect conditions for a full-bodied red style, such as Shiraz.
The fruit was picked at the end of March and crushed to open fermenters, where it was hand-plunged and pumped over three times a day through its fermentation.
Only wild yeasts were used to ferment this wine and at the completion of fermentation the wine was pressed and stored in a mix of American (70%) and French (30%) oak barrels (40% new). After maturation, the wine was bottled without the use of either fining agents or filtration, to retain the purity of the variety.
- VIC - Other Victorian
Winery Tasting Notes
The 2009 Shiraz is deep in colour.
A nose of blackberries and pepper.
The palate again, displays cracked black pepper and spices such as cinnamon in addition to blackberry fruit flavours. The oak is well integrated, the tannins are mouth coating, with a long finish that and ends with more spicy notes.
Serve with any strongly flavoured red meat dishes from hearty beef stews, to well-grilled lamb chops.
Enjoy this wine now or age it for fifteen years or more.