||95% Shiraz 5% Viognier
||40+ years old
Co-fermenting 5% Viognier with 95% Shiraz generates a magical combination of gentle dark fruit and floral perfume aromas, namely rose-petal and warm dark spices. Dense blood plum and black cherry concentration harmonise with silky soft milk chocolate texture and flavour length. Fine French oak spice completes the palate, weaving beautifully with gentle fine vanilla elements. This is a medium bodied Shiraz with loads of style and charm.
The weather threatened the area's vignerons early in the 2016 harvest. Early heat in December didn't hold, and a cool and wet January had growers worried about reds on the vine. Thankfully, Feburary was however close to perfect, as the weather switched back to warm dry days that allowed for steady ripening, preserving red and black fruit characters with fine tannin.
We first made this blend in 2002, co-fermenting Shiraz with Viognier in open fermenters. In 2016, both varietal components reached optimal ripeness, with Shiraz and estate-grown Viognier crushed in mid-feburary, fermented and then sealed in the vat on skins for four weeks before pressing. After pressing, the wine was matured for 12 months in fine French oak barriques, hogsheads and puncheons, adding subtle elements of spice and complexity.
Food Match: Crispy duck or pork belly
Shiraz co-fermented with 5% Viognier. This magical combination gives a black/cherry plum core with velvety charm.