The Adelaide Hills has now proven it can make truly exciting spicy Shiraz. The key is careful site selection, low yields and restrained use of oak. The blend component from the warmer sub-area of Macclesfield gives structure and richness, whilst Balhannah contributes spiciness and perfume. A vibrant, modern interpretation of Australian Shiraz.
- SA - Adelaide / Adelaide Hills
- South Australia
Vibrant hue; deep and compelling levels of ripe black fruits, savoury spices and toasty oak; the palate is unctuous and silky with black and red fruits combining with silky, fine grained tannins expanding across the palate with true grace and harmony. Exceptional track record in international tastings over the past year.
Rating 97 - James Halliday’s Top 100 Wines, The Weekend Australian Magazine, 19-20th November 2011, Page 34
Winery Tasting Notes
The 2009 growing season in the Adelaide Hills began with a cool spring, which resulted in a relatively small but high quality crop. A short burst of heat in late January had little impact as it occurred 5-6 weeks before harvest. The autumn weather leading up to picking was cool and dry, which resulted in excellent flavour development and wines of freshness and elegance.
Hand harvested bunches were crushed, destemmed and underwent fermentation in small fermenters. During
fermentation the fruit was regularly hand plunged and pumped over to extract colour, flavour and tannins. A small batch approach was adopted throughout. Maturated in new (1/3) and older French oak barriques for 14 months to retain fruit integrity and brightness.