The fruit for this wine was handpicked in early March, off our best block of Shiraz on our Chairman’s Vineyard, and transported at 2 degrees to the Hunter Valley. The fruit was de-stemmed to small open fermenters, with 20% whole bunch and cold soaked for 3 days. Fermentation lasted 6 days and was hand plunged twice daily, before it was pressed and put to old French oak fouderers (2,800L) for malolatic fermentation and maturation for a further 9 months. Post maturation, the wine was fined, filtered and bottled.
95 Points | James Halliday Wine Companion
“Hand-picked, destemmed, 20% whole-bunch fermentation, matured in 1yo French puncheons for 9 months. McLaren Vale fruit is transported at a constant 2C to the Hunter Valley for processing. The tyranny of distance is not felt in the least. Energised, purple-violet and fragrant throughout. Finely tuned tannins, generous Vale personality, budding complexity.” – Jeni Port
The 2018 vintage began with excellent rainfall in winter and early spring which set the vines up very well. Budburst was on time followed by a mild and dry spring. January saw some extremely warm days but fortunately the vine canopies had good vigour which helped to shade the bunches during the hot conditions. The final ripening period continued to be dry however temperatures were mild and conditions were ideal for steady ripening and flavour development. The fruit was in great condition at picking and had excellent flavours and aromas.
10+ years in optimal conditions
Deep red with a purple hue.
Red cherries, plums and mulberries with hints of savoury spice.
Intense flavours of cherries and plums with complex mocha and integrated oak. The palate is juicy with soft and silky tannins.