All hand-picked fruit, processing started with a 4-day cold soak then
4-5 day ferment at 26-28C. Three tonne open fermenters were used,
enabling hand plunging twice per day. The wine was pressed off and
run to oak, and the malolactic fermentation in barrel. For this wine,
100% French oak in larger format (500L) puncheons were used.
Winemaker Iain Riggs made the comment during vintage 2014 that he
thought in 32 years there were no more surprises left. Except of course
to start picking 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.
This is a new Single Vineyard, block specific Shiraz from the
Graveyard Vineyard. This particular block sits on the southern end by
the McDonald’s Road and Thompson’s Road corner. This wine derived
its name after being replanted several times over the last 35 years, we
were very tempted to label it “Vega$” with the dollar sign for fun.
Veal, duck and cheese.
Drinking well now but will age gracefully for many years.