100% whole berry fermentation took place, with natural yeasts in large concrete and
smaller open-top fermenters. Manual plunging or pumping-over occurred during a period
of two weeks on the skins. Shiraz benefits from open-top fermentation, being a naturally
reductive variety, it allows oxygen exposure to be maximised, without overworking and
over extraction. The wine was pressed to tank to settle overnight, before being transferred
to barrels where malolactic conversion was finished off. 14 months barrel-maturation in
100% French oak barriques (30% new).
"Whole-berry ferments in open top fermenters; seven to 10 days on skins, matured 14 months in French barriques (25% new). Totally accessible young Grampians shiraz with classic fragrant dark berries to the fore, matched evenly, aromatically with lifted minty-aniseed-peppery spice. It is both generous and bright in personality. The palate is delivered finely textured with fruit and spice running long." 93pts Jeni Port Halliday Wine Companion
