The Shiraz fruit in this blend comes from the Mary Gordon Vineyard which is 15 years old, and the Hillside vineyard which is 21 years old. The latter is one of the first Shiraz ripening vineyards in the district located in the Sellicks Hill subregion at an elevated site with loam over limestone soils. This vineyard tends to produce bigger, bolder tannins due to the low yielding vines.
Despite a few heat events and a lack of rain in January, McLaren Vale ended up having a gentle ripening period and near perfect conditions for flavour development, thanks to welcome rain and moderated temperatures in February, which freshened up the vines and allowed the grapes to ripen in a steady pattern.
Parcels of Shiraz were harvested in late February and March, with each one fermented separately, using open fermenters. A small part of Viognier was added with the Shiraz, giving aromatic lift, and brightness, while also helping with colour. Warm fermentation temperatures combined with regular pump-overs and plunging ensured optimum extraction. Only the best parcels were selected to produce the wine, which were matured in stainless steel as well as new and old French oak for 9-18 months. The Shiraz pressings were also added back into the blend to add complexity.
The nose offers tremendous lift of spice from the Viognier, dark black berries supported in the background by the careful use of oak. The palate is rich and luscious with the fruits dominating, harnessed by supple tannins. The finish is long and lasting.
Grape varieties 95% Syrah/Shiraz, 5% Viognier
Region McLaren Vale, South Australia
Winemaker Mike Farmillo
Alcohol (ABV) 14%
Bronze - International Wine Challenge 2016
Commended - Sommelier Wine Awards 2016
Bronze - Decanter World Wine Awards 2016
Top Gold - Adelaide Wine Show