Vintage 2016 was one of Australia’s best, with warm and dry conditions relieving vines of disease pressure and allowing the grapes to ripen quickly. These Shiraz vines come from a region in the southwest of New South Wales, where an alluvial black self-mulching soil layered over heavy clay loam creates a fertile, water retaining paradise for the vines. Harvest came early in Australia, and Shiraz grapes for this wine were picked in the cool evenings of late February. After harvesting, parcels were destemmed, crushed, and fermented in static fermenters. Some oak treatment was used during fermentation, and the finished wine was matured for an additional four months in a combination of American and French oak.
Wine: This deep colored wine is full of jammy aromas of blackberry and black cherry. On the palate, blackcurrant, raspberry jam, and cedar layer over a lush, full body and a slightly peppery finish.