The 2019 is 95% Shiraz and 5% Viognier from our estate (as above, naturally farmed, duplex soils, 20-year-old vines). A longer process was initiated with 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. The next year it was further matured in untoasted Stockinger foudre. No additions or encouragement. Bottled unfined and unfiltered.
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 little hand-made tacos filled with shredded meat, chilli and salsa would be a particularly nice way of having this wine.
A stellar wine on a stellar run.
Superb. From first whiff to last sip. Beautiful perfume, floral characters over red berries, exotic, brown spices, a touch of musk, some dried leaves. Oh man. Darker spectrum fruit flavours, black cherry, good concentration here but without weight, loaded with spice, tannins fine, gentle but an authority. Delicious, complex red. A feast for the sense. Excellent all up. Mike Bennie, Winefront, Rated : 95 Points
Tasted : Apr-21, Alcohol : 13.50%, Closure : Screwcap, Drink : 2021 - 2030