Technical Analysis
First introduced to Australia in 1831 by James Busby, who collected cuttings from France, Shiraz continues to be the most predominant variety in Murray Darling.
Tasting note
Dark vibrant red in colour with lifted aromas of black cherry and chocolate. On the palate concentrated dark fruit flavours are complimented by subtle oak characters of mocha and spice. Full bodied and well-structured with firm ripe tannins providing balance and length.
Vintage conditions
The region enjoyed a typical start to a warm and dry growing season with little rainfall in November and December, and average spring temperatures evolving into a near perfect summer growing cycle. The slightly lower yields have resulted in exceptional fruit ripeness and show an exquisite concentration of aromas and flavours. The overall season offered superb conditions for a range of varieties throughout our vineyards. Across the board, quality was outstanding!
Vinification details
Harvested throughout the night and early morning, the grapes were de-stemmed and pumped into the fermentation tank. The fruit was fermented on skins for 10 days using carefully selected yeast strains before pressing. After pressing, the wine was left to mature in both new and seasoned French & American puncheon barrels for 12 months. The wine was then blended and bottled in July 2021
Technical Analysis
First introduced to Australia in 1831 by James Busby, who collected cuttings from France, Shiraz continues to be the most predominant variety in Murray Darling.
Tasting note
Dark vibrant red in colour with lifted aromas of black cherry and chocolate. On the palate concentrated dark fruit flavours are complimented by subtle oak characters of mocha and spice. Full bodied and well structured with firm ripe tannins providing balance and length.
Vintage conditions
The warm, dry weather conditions of the 2019 harvest lowered the crop levels and produced smaller berries but helped to produce some exceptional quality. The resulting wines have plenty of aromatics and intensity, packing their punch with amazing concentration of flavour, ripeness and length, making the winemakers very happy!
Vinification details
Harvested throughout the night and early morning, the grapes were de-stemmed and pumped into the fermentation tank. The fruit was fermented on skins for ten days using carefully-selected yeast strains before pressing. After pressing, the wine was left to mature in both new and seasoned French and American puncheon barrels for 12 months. The wine was then blended and bottled in August 2020.
First introduced to Australia in 1831 by James Busby, who collected cuttings from France, Shiraz continues to be the most predominant variety in Murray Darling.
Tasting note
Dark vibrant red in colour with lifted aromas of black cherry and chocolate. On the palate concentrated dark fruit flavours are complemented by subtle oak characters of mocha and spice. Full bodied and well structured with firm ripe tannins providing balance and length.
Vintage conditions
Warm, dry weather during the 2018 harvest restricted crop levels and helped to produce exceptional fruit quality with plenty of aromatics and flavour. Lower rain levels during the growing season translated into smaller, intense berries.
Vinification details
The fruit was fermented on skins for 7 days before pressing. After pressing, the wine was matured in a combination of new and aged French and American oak barrels.
Technical Analysis
First introduced to Australia in 1831 by James Busby, who collected cuttings from France, Shiraz continues to be the most predominant variety in Murray Darling.
Tasting note
Dark vibrant red in colour with lifted aromas of black cherry and chocolate. On the palate, concentrated dark fruit flavours are complemented by subtle oak characters of mocha and spice. Full bodied and well structured with firm ripe tannins providing balance and length.
Vintage conditions
‘Late but great’ sums up the 2017 vintage. Good rain in spring, followed by mild weather and only short heat waves resulted in grapes ripening slowly on the vine. It was certainly an unusually late harvest but the wines are something to be proud of – well balanced fruit, plenty of flavour and distinct varietal aromas.
Vinification details
Once harvested, the grapes were de-stemmed and pumped into the fermentation vessel. The fruit was fermented on skins for 7 days before pressing. After pressing, the wine was matured in a combination of new and aged French and American oak barrels.
