2009 Vintage
Region: King Valley, Victoria
Grapes: Shiraz
The Wine
The colour is a vibrant purple with a dark cherry hue. The nose is soft and subtle with aromas of violets, cherries and spices. The palate is also soft and gentle with fresh lush acidity and very savoury tannins. There are notes of plums and cherries with some earthy undertones. This wine is similar to a Southern Rhone style, it will age well.
Vintage 2009
Bud burst occurred mid to late September after a third consecutively dry winter where well below average rainfalls were recorded throughout the King Valley. An extremely dry October (less than 5mm of rain was recorded) was followed by above average rainfall in November and December, this promoted shoot growth. Vintage conditions were quite cool except the week of high temperatures in February. Given the nature of the conditions, most varieties reached physiological and flavour maturity at low potential alcohols. So the whites have intense aromas and tight structure and the reds are very good with strong flavours and great colours. This should provide the reds with extended aging potential.
Vinification
After crushing and de-stemming, fermentation is delayed for 4 days and the juice is stored at 5˚C before the grapes are inoculated with a yeast strain isolated from the Rhone valley. This yeast specifically enhances the varietal characteristics of Shiraz - cassis, pepper and violets. The fermentation is allowed to warm up to 26˚C where it is maintained for the remainder of fermentation. The grapes are pressed before fermentation is finished. About 70% of the juice is transferred to barrel and 30% matured in stainless steel. Here the wines completed malolactic fermentation and allowed to mature for 11 months before bottling.
Maturation
Type of oak: Gamba French oak, Allier,
French oak Remond Trancias
Oak age: 30% new oak
Oak toasting: 100% medium
Fining agent: Egg white
Filtration: Earth filtration
Technical Information
Varietal percentage: 100% Shiraz
Picked: 30th March 2009
Area harvested: 2 Ha
Yield: 60 Hl/Ha
Average Brix: 25
Final Analysis
Final alcohol: 13.5% Alc/Vol
Final acid: 6.04 g/L
Final pH: 3.60
Bottled: February 2010
Released: May 2010
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