||Upper Hunter Valley
The Tawarri Vineyard sits high on the Merriwa Plateau at the highest point 165km inland in an isolated position at an altitude of 550m, 10km from the ridgeline of the Great Dividing Range. The climate is very continental, yet surprisingly cool, a combination that gives extraordinary ripening potential for Shiraz.
Hand-harvested and transported 160km down the valley to the winery. The fruit is crushed into small vats and left on-skins to cold-soak for 2 days prior to inoculation and fermentation. The ferments are punched-down each 8 hours to immerse the cap, for gentle extraction of colour and tannin. After ferment the wine is left in-vat on-skins for a further 3 weeks, reinforcing the full-bodied flavours with firm, muscular, well-knit tannins, which are compact at first but fan out wonderfully towards a supple, lithe finish. With a further 13 months maturation in fine grained larger format French oak.
This unique site – the highest altitude and most continental vineyard in the Hunter Valley – produces outstanding black-and-red fruit concentration, showing a heady mix of black cherry and dark raspberry, plus leafy hints of eucalyptus and mint. This Shiraz is noteworthy for its power and also for its structure – the climate ripens fruit slowly, achieving flavours that are deliciously liquorice-like and inky, yet slender and elegant: a powerhouse of black fruit with a foundation of fine, svelte tannin. Tawarri has outstanding pedigree, and will develop beautifully over the next 10 to 15 years.
This Individual Vineyard Shiraz is made from cool climate Upper Hunter Valley Shiraz.