Gold - Hunter Valley Wine Show 2016
Harvesting all by hand. The fruit was crushed, chilled and pressed immediately. Neutral yeasts were used for the fermentation, bottled in July. No oak and no malolactic ferment, only stainless steel.
Mid-January in the Hunter Valley always brings with it a slight nervousness in the wine industry. Having been battered in both previous years – drought in 2007 and pouring rain in 2008, it is no wonder. Black cats are certainly not wanted and ladders given a wide berth.
Vintage 2009? The rain that plagued the 2008 vintage finally eased up at the end of April and then no rain days in May. The middle three winter months are normally dry for us saw another 250mm (10 inches) and then odd rain days through to the year end. Fruit set was not as complete but resulted in long loose bunches especially in the Shiraz. A good result.
Asian food, any seafood especially fresh shucked oysters.
Drinking well now and will continue to improve with further aging.