All handpicked fruit, processing started with a 3 day cold soak then 4-5 day ferment at 24-26C. A single five tonne static fermenters used,
enabling pump overs twice per day. Pressed off and run to oak, with malolactic fermentation in barrel. For this wine, 100% French oak puncheons were use. No new oak was required. Matured for 10 months in barrel.
The Hunter Valley enjoyed another stress-free vintage in 2018. Low rainfall throughout 2017 meant low foliage and the harvest was saved by 210mm of rain over November to December 2017.
Picking Shiraz commenced on 28th January and completed in 2 weeks after a very hot end to January. The second of what has turned out to be three great vintages - 2017, 2018, 2019.
Debate will continue about the ‘17 versus ‘18, both have their own magic; some people will support the solid fruit/ tannin nature of the ‘17 while others the finesse of 2018.
Veal, duck and cheese.
Drinking well now but will age gracefully.