I share farmed this 100 year old vineyard for nearly five years, converting it in 2012 from a conventional vineyard to 100% organic, converting the vineyard from permanent arm to rod and spur (a much more gentle and balanced style). Composting, slashing and manure spreading along with strip farming was employed to optimise vigour and balance!
2016 started off, as is starting to be the norm, with a drier than usual winter and spring. It dodged some late season frost to have perfect canopy and bunch formation. Due to the age of this vineyard with its deep root system in the water table, these old dogs had no problems. Rooted in deep loam sandy soils, they are used to free draining soil and had no problems with the drier condition facing them in 2016.
Harvest on the edge of ripeness to still stay true to the density shiraz is known for in the Barossa. This beast is 100% naturally made, de-stemmed into picking bins and plunged for 14 days to extract powerful tannins to balance the opulence of fruit. Fermented to dry, pressed into new puncheons for two years, bottled with a touch of sulphur and then bottle aged for a further two years. Released at optimum fun times level!
Grape Variety: 100% Shiraz
Acid (TA): 5.2g/L
Res. Sugar: 0.01g/L
SO2: FREE- 14mg/L