2016 Reserve Shiraz
Premium Shiraz from the Lacey vineyard, 3km from the sea. Whole berry, ultra-small batch open ferment. Hand plunged for two weeks. Matured in a new French oak Hogs Head.
No fining, no filtration, hand bottled. Only 33 dozen produced.
Vineyard and Winemaking info
Select fruit from the Lacey vineyard in the Tatachilla sub region of southern McLaren Vale. Sandy Loam over limestone base scattered with ironstone fragments, 1654 clone vines planted on their own roots. Selectiv® harvested and transferred directly to open fermenter with no destemming/crushing or pumping in order to maintain the whole berries. Cultured yeast used, 14-day open fermentation, hand plunged. Pressed to a single new French Hogs Head where it was matured for 12 months before racking to a 2yr old French Hogs Head and a further 6-month maturation before bottling. Bottle aged for a minimum of 2 years before release.