For over 50 years, shiraz has been sourced from our Mariginiup vineyard. Located on the unique Tuart soils over limestone with its close proximity to the Indian Ocean, this old established vineyard produces consistent high quality, low yielding grapes and enjoys a pristine, maritime climate.
Shiraz was hand-harvested on February 23 and 24. Fruit was in excellent condition with just the smallest amount of berry shrivel which concentrates flavours and colour. The crop was approximately one third less than previous vintages.
Following de-stemming and crushing, fermentation took place in both seven tonne static fermenters and 3 tonne open-top tanks. Fermentation temperatures were maintained between 25 degrees Celsius to 28 degrees Celsius with regular pump-overs and plunging three to four times a day. Maximum colour and flavour extraction was achieved over seven days, following pressing a small portion finishing fermentation in new American oak. The final blend constitutes 50 per cent new American oak and 50 per cent seasoned French oak. The 2009 vintage was bottled earlier than previous years to maintain maximum flavour intensity and a smaller crop also meant a substantial reduction in production.
The bouquet exhibits ripe red berry aromas with hints of plum, aniseed, dark chocolate and subtle oak.
A uniquely soft but full and complex palate is balanced by silky smooth tannins, subtle integrated oak and a grippy finish.
Enjoy with lean grilled and roasted red meats or robust provincial Mediterranean dishes.
Drink now or cellar with confidence for up to 15 years.