Reviews: 93 Points James Halliday Wine Companion
93 Points The Wine Front
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 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: 7/03/2019
Baume: 12.8 bè
Soil: red volcanic / basalt
Yields tons/acres: 2.1
Fruit was handpicked (with bunch selection done in the vineyard) de-stemmed into an open bin which are then tipped into a 3t open fermenter vats (avoiding the use of pumping). 20% whole bunches are also added and then chilled for a pre-ferment cold soak for 4 days. Fermentation starts naturally with hand plunging daily, MLF co-fermented. The wine is then pressed off skins and run directly to barrel (500L & 300L used). Only seasoned French oak (no new) is used to mature the wine for 12 months. The wine is then carefully racked and bottled without fining or filtration.
2019 was a great year for the later ripening varieties, Shiraz, and Cabernet. The wines develop fantastic fruit profiles that has 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. Very approachable wine but will be better in a few years. Drink 2023 – 2028
Production: 730 dozen
Acidity: 6.2 g/L