Vineyard: Situated in central Barossa Valley, just west of Tanunda, these ancient vines have been hand nurtured by only a few people and lovingly restored by Peter and Melissa Raymond. The original vines were Pedro Ximenez and hand grafted to Shiraz. Non- irrigated bush vines, later became trellised vines to support the old and delicate structure. Still to this day, produces a minute Shiraz crop. It was sheer passion and a new friendship with Jenny and Laymons Kolovs, in 2000 when Peter requested to restore the old vines under a canopy of olive trees. “Mad and insane”, the Barossa locals would say….. but it is a story to be told over a glass or two. For now, nearly two decades later, a new wine is released from this exceptional, old vine and iconic site.
Season: The season began with good winter rain and followed by an average spring. The soil profile was wet and budburst/the growing season was off to a good start. With December came warm summer days and the dry conditions permitting minimal disease pressure and strong canopy structures. The heat of the day continued into the evenings, not typical for the season but delivered richly coloured, highly concentrated Shiraz fruit. Overall an excellent vintage and one that will be regarded as a favourite.
Wine making: Hand-picked Shiraz was de-stemmed and fermented as whole berries, hand plunged several times daily and left on skins for 14 days, gently basket pressed then transferred to new French Troncais oak for 26 months.
Appearance: Deep, dark rich red.
Aroma/Bouquet: Highly aromatic with obvious mocha, dark chocolate woven through fruits of blackberry, dark cherry, ripe blood plums and strawberry compote.
Palate: Intense French oak weaves through a myriad of flavours, noting bitter dark chocolate, black berry fruits and liquorice. There’s grippy tannin and acidity, which drives the palate and assures a long lived wine. This Shiraz is all about power and presence.
Food Pairing: Wagyu Beef, slow cooked Beef cheeks with root vegetables or dark chocolate Raspberry tart. We recommend to decant a few hours before enjoying or if well prepared, the day before.
Wine Review: 2018 Vintage waiting review.
Acidity: 7.1 g/L
Residual Sugar: NA
Production: 35 dozen (750ml)
Cellar potential: Now to 2040+
Wine maker/Viticulture: Pete Raymond