About This Wine
Fruit was sourced from the original 1969 plantings on the Estate. The Shiraz and Marsanne established in 1969, plus additional Shiraz, Mataro & Viognier drawn from vines planted from 1984 to 1995.
Fragrance and headiness, this wine exudes intense perfume, mixed berry fruits, floral notes and spice. The addition of Mataro and co-fermentation with white grapes Viognier and Marsanne intensify the Shiraz character while providing complexity, richness and generosity. Primary fruit leads onto savoury graphite and white pepper underpinned by stalkiness and concentrated meatiness. This is no shrinking violet!
Fruit was hand-picked and destemmed directly to the Yarra Yering half-tonne open-fermenters. As much whole berry as possible is retained to encourage perfume. Stalks were added back to one-third of the fermenters in order to contribute structure and aroma.
The wine was aged for 18 months in 100% French oak barriques, 50% new before blending and bottling.
Made by 2017 Halliday Winemaker of the Year, Sarah Crowe.
Bottled via gravity without filtration.
Drinking beautifully at present but this vineyard has a proven pedigree and track record thus it will continue to evolve for a further 20+ years under suitable cellaring conditions.
Yarra Valley Wine
The Yarra Valley wine region is the most important area of wine production in Victoria today, and with its proximity to Melbourne, also the most visited in the state.
Yarra Valley is split into the Upper Yarra and the valley floor. The Upper Yarra is cooler in climate due to its elevation and coupled with younger, fertile, red soils produces most of the region’s notable varietals: Chardonnay and Pinot Noir. The valley floor is warmer and has predominantly grey soils with pockets of granite and limestone.
Pinot noir has long been considered a notoriously difficult variety to grow. However, the cool climate and longer growing seasons of the Yarra Valley allow the fruit to develop full flavoured and ripe character.
Chardonnay in the past has long been associated with a deep oily, buttery style that experiences full malolactic fermentation and great amounts of oak. This style has since fallen out of favour and wine makers in the Yarra Valley have capitalized on this trend to produce leaner, acid driven Chardonnays that are closer in style to those from Burgundy.
James Halliday – Largely shiraz, with a small amount of mataro added and co-fermented with viognier and marsanne. Brought back an instant recollection of the Bayeux Tapestry. It commences with a Catherine wheel of aromas, flavours and textures which are astounding, and - you think - leave nothing more to be said. But there's more, much more. For one thing, it is a sacrilege to spit out any of the wine when tasting it, for the autopilot is still working furiously trying to capture the interplay between the infinitely complex fruit flavours, the charcuterie, the spices, the earth, the tannins, the oak, and the licorice.