Wines

Shiraz 2009

The 2009 vintage in the Hunter Valley was a good one, with fine, dry days and relatively cool nights. This allowed the fruit to ripen slowly with the resulting grapes possessing intense flavours and colours and a Baume of 13.5-13.8.

The grapes were hand harvested from the vineyard in the cool of the morning and then transported to the winery immediately, a scant 20 minutes away. The grapes were de-stemmed and then crushed gently through the roller crusher, before being passed through a tube- in- tube heat exchanger. This lowered the temperature of the must to 10 deg C as it was pumped into open fermenters. The crushed grapes were allowed to cold soak for a day as the temperature was controlled in the fermenter by cold brine jackets. On the second day the must was inoculated with Lallemand BDX yeast and allowed to warm. As the fermentation began, the juice was then pumped over the skins for a period of 2 hours every day for the duration of the 10-day fermentation .The ferment was allowed to rest for a few further days on skins, and then the wine was drained off through the press followed by the skins. The skins were gently pressed in a Bucher membrane press, with the pressings being added back to the free run wine. The entire tank was then inoculated with EQ54 malo-lactic bacteria and this secondary fermentation took three weeks to conclude. When the malo fermentation had finished, both acid and sulphur dioxide was added and the wine pumped to a blend of new and old American oak hogsheads.

The wine was assembled before bottling, fined and then cold stabilised before being sterile filtered. The bottling was carried out by a contract bottler into antique green 750mL super premium Claret bottle and capped with a Stelvin screw cap.

Tasting Notes

“Dark plum,ink red in colour, this wine exhibits aromas of plums, cherries and spice with toasty coffee/chocolate oak notes. The rich, medium weight palate is fruit driven with damask plum and soft berry like flavours. The finish shows balanced fruit with round oak and tannin flavours. A good accompaniment with lamb and beef dishes or with tasty cheese.”

 

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