The 2022 Siblings Shiraz from Leeuwin Estate in Margaret River boasts a rich, dark fruit core with a captivating and concentrated taste. It is complemented by a medley of spices including anise, cinnamon, and cardamom. Juicy and luxurious, the wine also features hints of violets and potpourri. Subtle notes of dark chocolate, coffee, tar, and petrichor provide structure and complexity. With lively energy and a concentrated palate, this wine offers a multiplicity of textures. Its vibrant acidity adds a refreshing touch to the overall experience. The wine is built upon a robust foundation of mulberries, redcurrants, and dark cherries, while its finish is elegant and well-balanced thanks to its firm tannins.
"The nose is spice-driven with notes of dark cherries, boysenberries, dried herbs, violets and graphite. The palate is medium-bodied with finely integrated tannins and focused acidity, giving notes of mulberries, wild blackberries, potpourri, black pepper and cured meat. Very fresh and generous.” 92 Points - James Suckling, 16th October 2024
2022 provided a fantastic vintage at Leeuwin Estate.
Spring of 2021 was typically wet and windy. September and October’s temperatures were milder than usual, delaying shoot growth and flowering dates. Sunny conditions in early-mid November produced a surge in vine growth and a rapid period of vine flowering. Conditions were warm throughout January and February, with the welcome arrival of the sea breeze a daily constant.
There was a substantial showing of Marri blossom around the vineyard and on the capes, so local birds showed little interest in the ripening grapes. Harvest commenced on February 4 with Pinot Noir, followed by the harvest of all whites by March 15.
Late March and early April saw a small window of rainfall, leading to a classically prolonged warm ripening period for the reds. These mild sunny conditions allowed wonderful ripe tannins and flavours to develop. The Cabernet and Shiraz were harvested through the first 3 weeks of April.
Selected shiraz parcels were individually berry sorted and fermented in closed and open fermenters after cold soaking, before being plunged and pumped over daily. Following completion of primary fermentation, the wine was run to new, one and two-year-old barrels (228L and 600L format) for malolactic fermentation. The wine underwent malolactic in barrels and after six months, the various components were blended and aged in barrels for a further eight months. After final assemblage the wine was fined and readied for bottling.
