First in best dressed – Limited amount available.
Cleanskin Shiraz Tasting Notes:
A cooler start to the growing season and later October/ November rains put some pressure on disease in susceptible varieties. Shiraz being less susceptible due to looser bunches combined with the afternoon winds from the nearby ocean allowed us to forge forward and await the warmer weeks. Fortunately, they came, it dried up and we saw the first year in a few, where we broke 40 degrees. It pulled back to milder conditions in March allowing for an ideal slow and steady finish to ripening. Crops were low but a good trade-off for some fantastic quality fruit and a great balanced wine.
The cold soak– Maximising gentle extraction of colour and flavour from the skins without the harshness of the increasing alcohol as a ferment proceeds. With 24-hour of cold soaking here we can really enhance bright fruit characters.
Fermentation-Our signature cool ferment to allow slow gentle extraction of flavour and tannin was implemented, assisted by gentle pump overs and plunges (pushing the skins down under the juice).
Maturation–
Following fermentation, the wine is then matured in a selection of the finest 2-4-year-old seasoned Ex-Squid Ink oak, American oak Hogshead (300L) oak barrels for 14 months (3 remaining) including a small amount of new oak American oak.
The wine– Rich raspberry and black berry fruits. Bright and to the point. This wine has purpose and depth that carries all the way through.
As always don’t let anyone get in the way of securing this wine, including yourself.
Ageing- This wine should be enjoyed now to 5 years in good cellaring conditions, although a client showed me a 2014 the other week that was amazing, so I’ll leave that up to you.
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