Reviews: 95 points Halliday Wine Companion
Winemakers Comments:
The 2019 Vintage was short and compressed with fantastic quality across all varieties. The warm and dry season contributed to the short ripening period. We were lucky though, good rain fall during winter and early spring meant our rich red soils were at full water capacity. The vines utilised this water source to establish healthy canopies allowing the fruit adequate shading during hot days. Minimising sun burn is crucial to the quality of the fruit and maintaining the lifted perfume characters in our wines.
We experienced average rain fall at the start of the season until an eight-week dry spell which hit in mid-January. After two weeks of dry warm conditions, it was clear ripening would begin to move quickly, this was similar to the 2016 vintage which was compressed and chaotic. Fortunately, I learnt from that vintage, and we quickly prepared to receive ‘lots’ of fruit in a very short period of time.
Harvest date: 07/03/2019
Baume: 12.6 bè
pH: 3.33
TA: 5.3
Soil: Red volcanic / basalt over clay
Elevation: 180m
Aspect: North
Clone: Unknown
Yields tons/acres: 1.8
Vinification:
Fruit is handpicked (with bunch selection done in the vineyard) de-stemmed into an open bin and tipped into a 2.5t open fermenter (avoiding the use of pumping). Approx. 30% whole bunches added and chilled for a 4-day cold soak pre-ferment. Fermentation started naturally with hand plunging daily. The wine is pressed off skins, then directly to barrel to old 500L puncheon barrels. The wine is then carefully racked and bottled without fining or filtration.
Tasting Notes:
2019 was a great year for the later ripening varieties, Shiraz and Cabernet. The wines develop fantastic fruit profiles that have given them a mid-palate punch that we don’t usually see in Shiraz. They are still savoury and finely structured but have a little more stuffing then 2018. The Old Vine Reserve Shiraz show extra layers and structure that we love, one of our favorite wines from 2019. Drink 2025 – 2030
Wine Analysis:
Production: 195 dozen
Alcohol: 13.5%
Ph: 3.60
Acidity: 6.9 g/L