Gold Medal - Hunter Valley Wine Show 2015
Silver Medal - Hunter Valley Wine Show 2016
All hand picked fruit, processing started with a 4 day cold soak then 4-5 day ferment at 26-28C. Three tonne open fermeters used, enabling hand plunging twice per day. Pressed off and run to oak, and the
malolactic fermentation in barrel. For this wine, 100% French, including 10% larger format (500L) puncheons, approximately 40% new of the total oak.
Winemaker Iain Riggs made the comment during vintage 2014 that he thought in 32 years there were no more surprises left. Except of course starting to pick on the 8th of January.
Once upon a time, before the private irrigation scheme went through the valley, some Shiraz was picked in late January but Semillon was always early February. Not so any more. The winter and the spring of 2013 were very dry, in fact 207mm in the last 5 months of the year.
Lower crop and low foliage equals early picking except vintage 2014 was not too dissimilar to 1998 but better.
A new single block Shiraz from the Graveyard Vineyard and named after our long term Assistant Vineyard Manager, Katrina (Kat) Barry who supervised the planting in 2004. It was the last block of Chardonnay pulled out and replanted with Shiraz using cuttings off the 1968 blocks.
Pairs well with veal, duck and cheese.
Drinking well now but will age gracefully for many years.