A dry winter in 2007 was followed by some unusually cold spring weather in October which combined to reduce cropping levels. A benign late spring and early summer allowed for even and clean fruit development and harvest of Shiraz began in late March.
This fruit is predominantly sourced from a single vineyard to the east of the Frankland township. These Shiraz vines have reached a maturity and natural balance that is starting to produce grapes of great concentration and quality.
The Shiraz parcels were harvested by hand and by machine and transported to our Denmark winery. The fruit was sorted and de-stemmed to 1 and 4 tonne fermenters, then cold soaked for 3-5 days. The fermentation started naturally and the wines were plunged and pumped over 2-4 times/daily. At dryness some parcels were basket pressed and others were kept on skins for an additional 7-14 days.
Maturation was in a mix of new and older French oak barriques and hogsheads for 20 months before the blend was assembled.