All hand-picked fruit, processing started with a 4-day cold soak then 4-5 day ferment at 24-26C with 30% whole bunch. 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, old French oak in larger format (500L) puncheons were used.
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.
This is a 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. The wine derived its name after being replanted several times over the last 35 years, resulting in a lot of money being put into it, just like a trip to Las Vegas. 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.