All wines over $25 per bottle will be vintage specific. In the case the listed vintage is out of stock, we will inform you via email for approval to go ahead.
James Halliday – New world cool climate Shiraz starts here. Heady black plum fruits and pretty violet aromatics interlaced with liquorice spice and nettle undergrowth. The heavier clay based soils produces wine dark fruits and spice, chewy tannins creating the framework to support the fruit and savoury undertones.
About This Wine
New world cool climate Shiraz starts here. Heady black plum fruits and pretty violet aromatics interlaced with liquorice spice and nettle undergrowth. The heavier clay based soils produces wine dark fruits and spice, chewy tannins creating the framework to support the fruit and savoury undertones.
Hand harvested and destemmed with no crushing to retain whole berries, directly to the Yarra Yering half-tonne open-fermenters. High use of stalk baskets to increase stalk tannins, structure and interest. Basket pressed and aged for 18 months in French oak puncheons (500L) only 30% new oak.
All wines 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.