Nose
Aromas of blueberries and plum are complemented by couverture and toasty vanilla along with nutmeg
and cardamon spices.
Palate
Rich, vibrant, juicy blackberry and plum flavours lead into a generous, spicy, dark chocolate laced
finish. The sinewy, savoury tannins show excellent persistence on a long and complex palate.
Growing Conditions
A cold calm winter was followed by a mild spring lacking the extremes occasionally endured in
the south west. The growing season was dry from mid-November through to mid-April. Judicious
irrigation maintained vine health allowing a long, slow ripening season with most varieties
harvested up to seven days later than usual. The rains held off throughout March and April to allow
a smooth, problem free harvest, completing a fantastic vintage.Shiraz is mainly sourced from our Wallcliffe and Trinders Estate vineyards, planted 26 and 13 years
ago respectively, where the soils are gravel laterite derived from weathered granite with a gravel-clay
sub-soil. Shoot and leaf removal is employed during the course of the season on all vines.
Winemaking
Grapes were harvested from 28 March to 10 April. Sugar averaged 24.5 brix and acid levels ranged
between 5.6 and 6.5 grams per litre. Yields ranged between 4.5 and 8.3 tonnes per hectare reflecting
the variable nature of the year. A small percentage of the fruit was hand-picked and conveyed to the
fermenters as whole bunches with the balance machine-harvested and crushed on top of the bunches.
Fermentation proceeded rapidly and, following basket pressing, malolactic fermentation quickly follows
in large oak vats. The wine was racked to barrel in July/August and aged in a 50:50 combination of
French and American oak barrels of which 35% was new. The final blending took place in October
2004.
Appearance
Deep garnet with purple hues.