Darker and a deeper concentration with a spice driven aroma, less floral than the 2015 but still very fragrant with those exotic herbs and red fruit flavours. I really like the palate here, so silky and smooth and it builds all the time. This will definitely cellar well for around the 10 year mark but onwards if you like them old and crusty
I always think lamb and stronger beef cuts work with this wine. A long braised lamb shank with middle-eastern spices comes to mind as a particularly nice combo. If you are into food trucks, those small hand-made tacos filled with shredded meat, chilli and salsa would be a particularly nice way of having this wine.
5-10 years, longer if you like those more mature flavours. Really is gorgeous now but will get more interesting as time rolls by.
VARIETIES Shiraz (95%) viognier (5%)
VINEYARD Our estate
VINE AGE 20 years
SOIL Duplex, decomposed granite, red loamy clay
VINTAGE NOTES a bit tricky but some well timed rain helped us get through the hot summer.
WINEMAKING NOTES A longer process has started for this vintage, after a natural ferment, including 30% whole-bunch, that was left on-skins for 6 weeks, the wine was pressed to puncheons and left for one year then the next year, matured in untoasted foudre . No additions or encouragement. Unfined and unfiltered.
ANALASIS pH3.8 TA 5.7g/l, FSO2 26.5ppm.
BOTTLED Feb 2019
PRODUCTION 560 dozen