Due to the conditions of the 2011 harvest, all our Shiraz was hand-picked and received by way of a belt elevator (rather than a screw hopper which macerates the skins) and only de-stemmed. Whole berries were double sorted before going into open-top fermenters. We normally cold-soak the grapes and allow onset of wild-fermentation, but in 2011 we elected to inoculate with cultured yeast for an immediate fermentation. The open fermenters underwent a careful regime of plunging and drain and returns. The wine was then sent to older French barriques after about 12-14 days and kept on the yeast lees for approximately 12 months prior to blending. It was matured in only 5% new oak to retain the elegance and finesse of this vintage. The wine received no fining, just filtration.

Robert Parker’s Wine Advocate Review Deep garnet-purple in color, the 2011 Shiraz offers quite a floral nose with a core of dark fruits, blueberries and dark chocolate. Big, rich and voluptuous yet wonderfully balanced in the mouth, it has medium to firm finely grained tannins and a fresh acid line, finishing with good length. Approachable now, it should drink best 2014-2022+.