95% Shiraz, 2% Viognier, 2% Mataro, 1% Marsanne Fruit was hand-picked, bunch sorted and destemmed directly to the Yarra Yering half-tonne open fermenters. As much whole berry as possible is retained to encourage perfume. Some stalks were added back to some of the fermenters in order to contribute structure and aroma. Some fermenters added frozen Viognier skins to the bottom, some with Marsanne skins. The wine was aged for 12 months in French oak barriques, 30% new, before blending and bottling. Intense perfume, mixed berry fruits, floral notes and spice. Primary fruit leads onto savoury graphite and white pepper underpinned by stalkiness and concentrated meatiness.
James Halliday 97
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