The 2019 season was hot and dry. The 50 year old vines with their roots deep in the loamy Kurrajong formation soils of our Block 4 produced concentrated small berry fruit which was selectively hand-picked at 13.8 Baume for acid balance.
The fruit was whole berry fermented onsite using indigenous yeast without sulphur addition at any stage of the process. The yeast indigenous to the vineyard develops a higher proportion of glycerol than most commercial yeasts. The longer chain glycerol increases viscosity evident in the persistent legs or tears in the glass and reduces ethanol (13.2%abv) and alcohol heat.
Maturation in second fill American Oak Hogsheads for one year with regular lees stirring has resulted in a wine that balances acidity, dark fruits with sweet vanillin oak. The wine has silky fine tannins, tremendous body, length and breadth on the palate. It is drinking beautifully now but we expect will live on for many years to come. Hide some away while you can. Only 820 bottles produced.
Winemaker: Samuel J Smith