The grapes were harvested by hand at excellent ripeness over several picking days, and each batch was transported promptly to the winery for processing. The grapes were lightly crushed and destemmed to fermentation tanks, with a 20% proportion of whole clusters retained in one batch. Fermentation was initiated using a Burgundy yeast selection and allowed to proceed at warm temperatures with cap management by regular pumpovers. After pressing at dryness, the separate batches were settled briefly in tank before racking to small French oak, 20% new, for 15 months’ maturation before blending, finishing and bottling in mid-2020.
Appearance: Bright, rich cherry-crimson in colour.
Nose: Rich, ripe blackberry and cherry-plum fruit with regional black-pepper and spice overtones, supported by subtle vanilla and toast contributed by judicious use of new French oak.
Palate: The medium-full palate displays great flavour intensity with harmony and finesse. The ripe berry/cherry fruit is framed by fine-grained tannins and cleansing acidity, with subtle toasty oak contributing length and complexity. The wine finishes with ripe, pebbly tannins and a velvety sweet-fruit farewell.Summary: The ripening conditions in 2019 were ideal for Shiraz at Tallarook, and we are very pleased with the resulting wine. Displaying classic Central Victorian elements of dark berry fruits and hints of pepper and spice, framed on the palate by fine tannins and fresh acidity, this wine is a wonderful complement to richly flavoured dishes and hard cheeses.