Shiraz. Barossa. No real explanation needed there. The Barossa has forged its reputation as one of the worlds most famous wine regions on the back of the variety. Its unique tapestry of vineyards scattered around the various parishes on different soil types, all with their own peculiar climatic nuance, provide surprising diversity for one compact wine region and it is this surprising diversity, and of course, very old vines, that makes the Barossa such a joy to make wine in.
We aim to produce Shiraz wines that sit at the medium-bodied end of the scale. Wines that are delicious to drink, bright and show clarity and detail of fruit without a heavy-handed winemaking influence. Wines that speak in clear tones of their variety, the earth from where they were grown and provide an accurate expression of the growing season. This is important.
The source for our Shiraz is a vineyard planted in the 1930s in Stonewell in the Barossa’s central valley between Tanunda and Nuriootpa. For us the two most important decisions are when to pick and when to press the wine. Picking early at the right time allows is to retain freshness of fruit and richness of flavour without sacrificing ripeness of tannin and that is the key. We hand plunge ferment twice daily and when it is dry, we constantly taste the wine until we get the structure ad mouthfeel we desire. It then it goes to the press and spends 12-14 months on old French oak barrels. No pushing the wine in a direction it doesn’t want to go.
The result is a voluptuous wine, medium-bodied and redolent in pure, ripe dark plum fruits with hints of Asian spice, blueberry (which for us is characteristic of the vineyard), violets, frangipani high notes and soft, gentle French oak. Compact, bright, crisp and just delicious drinking.
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