Pinot Noir from J Tulloch vines at Broke.
Shiraz from Ironbark Hill Old vine Vineyard. Hunter Valley
A mild December led to an extremely hot start to the year, with the following Summer months exceeding the 40-degrees on various days. This extreme heat meant the fruit continued a balanced and long ripening period. These conditions coupled with minimal rainfall created excellent picking conditions, allowing the harvesting of pristine fruit and with no mud under foot. Rainfall in late January allowed for some relief and a short cool change was welcomed to allow the vines to hydrate, followed by another spike in temperature with the long hot days continuing well into February. These hot and dry conditions have resulted in superb quality fruit and equally higher yields.
Damien Stevens | Peter Drayton
"Shiraz and Pinot Noir made separately and then blended prior to bottling
Shown for Pinot Noir: (OV Shiraz as provided previously). Cold Soaked in Open fermenter for 2 days - plunged daily. Allowed to warm prior to yeast addition. Cultured Yeast - RX60. Controlled Ferment in open fermenter - plunged 3 times daily - Malo Added. Held on skins for 7 days - juice drained to stainless. Skins to press for extraction to tank. Settling and racking in stainless. Transfer to Barrel. Transfer from barrel to stainless in October 2018 where it was blended with Shiraz"
Raspberry and Savoury red cherries
Medium bodied with savoury fruits, fine tannin and a soft acid finish