All handpicked fruit, processing started with a 4 day cold soak then 4-5 day ferment at 26-28C. Three tonne open fermenters 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 20% new of the total oak.
If we have said it once, we have said it a million times, the word normal just doesn’t exist for the Hunter Valley. There was a three week turn around in picking compared to 2014, and most Semillon was off in the last week of January. It was a very dry winter of 2014 with only 54mm of rain from May to July. A very good budburst and spring, but then a cold and wet December resulted in quite large canopies and disease pressure.
Thankfully all of our fruit is handpicked and the vineyard team did a great job of getting clean, sound fruit in. This vintage is stylistically on song, a smaller production overall due to the East Coast low hanging around at the end of January to early February period.
This is a new single block Shiraz from the Graveyard Vineyard in its second vintage. Named after our long term Hunter Vineyards 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.
Veal, duck and cheese.
Drinking well now but will age gracefully.