All hand-picked fruit, processing started with a 3-day cold soak then 7 day ferment at 24-26C. Two tonne open fermenters were used, enabling a combination of hand plunging and pump overs to manage the cap. The wine was pressed off and run to oak for malolactic fermentation and maturation. Old French oak puncheons were selected with the wine maturing for 9 months before being bottle in January 2022.
For Hunter Valley grape growers, pre-vintage discussion is all about the weather. A complete turnaround from the previous four dry years in the Hunter, with a firm La Nina cycle making for a wet season.
Pokolbin had reached its annual rainfall by the end of October and we ended up receiving 1030mm for 2020. It is difficult to recall a year where we have been closer to the edge of disaster in the Hunter Valley, with the prospect of not picking either whites or reds becoming a real possibility with a few more wet days in late December. Thankfully the sun came out and handpicking this fruit has resulted in fine, fragrant Shiraz.
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 40 years, resulting in a lot of money having being spent, just like a trip to Las Vegas. We were very tempted to label it “Vega$” with the dollar sign for fun.