60% New and used American Oak, 40% used French Oak
September to March was cool to mild with temperature index down by 0.4 Deg C.
The Growing Season was wetter than average (170%) but nicely spread so no problems resulted from rain events
The vines remained vigorous and delayed harvest because of the abundant soil
moisture reserves Winter (Dormant season) rain was 76mm (45%) above average.
Inoculated with AWRI yeast. Open fermentation with daily plunging or rack & return. Major portion racked to new American oak hogsheads at 2.5-3.5 Baume for barrel fermentation and lees stirring. Maturation was 16 months in 60% American oak barrels (30% new) and 40% new and second use French oak hogsheads.
Deep opaque purple red. Lifted complex plum and spice characters on the nose. The palate is medium bodied with black cherry and savoury herb and spice notes. It is well balanced with oak vanilla flavours. The finish is powdery dry, leaving spicy, cherry pip flavours lingering on the palate. It shows all the hallmarks of world class Shiraz treated with good oak maturation to produce a great wine with good ageing potential.