Shiraz grapes from the Wilyabrup region were select harvested on 21 March 2021 then immediately crushed to open fermenters and co-inoculated with selected yeast and malolactic bacteria. The ferment was gently plunged and pumped over the for a period of 12 days. The ferment was then pressed into, and completed fermentation, in a combination new (20%) and seasoned French oak hogsheads. The wine was racked and returned to barrel post fermentation and matured for 12 months in oak prior to bottling in August 2022.
Soft espresso, dark forest fruits and the quietest hints of clove and bacon fat serve as an alluring gateway to this wine. Dark plum, green peppercorn, thyme, and blackberry bramble follow on the palate, underpinned by lovely glimpses of graphite, sage, cocoa powder, and liquorice. A beautiful example of Margaret River Shiraz.
Best Drinking: Now – 8 years.
Food pairing: Roast Lamb with Garlic and Thyme
Total Acidity: 6.1 g/L