Scotchmans Hill Shiraz 2023 (Bellarine Peninsula)

Winemaking Notes
The Scotchmans Hill Shiraz 2023 is crafted from Clone PT23 vines grown in self-mulching black vertosol soil derived from tertiary basalt, a soil type that provides excellent water retention and nutrient availability for optimal vine health and fruit development. The winemaking approach emphasises natural fermentation and minimal intervention to capture the pure expression of the Bellarine Peninsula terroir. Fruit was de-stemmed to small fermenters with the inclusion of 15% whole bunches, then cold soaked for five days to gently extract colour, flavour, and tannin whilst preserving the wine's aromatic complexity. Wild fermentation at 28 degrees Celsius proceeded for seven days, allowing indigenous yeasts to develop the wine's complex flavour profile and textural depth. Following fermentation, the wine was pressed to barrel for a wild malolactic fermentation, further enhancing the wine's complexity and mouthfeel. Maturation took place in new to four-year-old French barriques for 16 months, providing subtle oak influence that complements rather than dominates the vibrant fruit character. This careful oak selection and extended maturation period has resulted in seamlessly integrated tannins and a refined, graceful palate with excellent structure and balance.

Vintage Conditions
The 2023 vintage in the Bellarine Peninsula provided excellent conditions for Shiraz production, allowing Clone PT23 to develop the bold fruit characters and distinctive white pepper notes that define this wine. The cool-climate maritime influence of the Bellarine Peninsula, combined with the exceptional water-holding capacity of the black vertosol soils derived from tertiary basalt, ensured consistent vine performance throughout the growing season. These unique soil characteristics, coupled with careful vineyard management, enabled the fruit to achieve optimal ripeness whilst maintaining the natural acidity and freshness that are hallmarks of cool-climate Shiraz. The vintage produced fruit with excellent concentration and aromatic complexity, allowing the winemaking team to employ whole bunch inclusion and wild fermentation techniques that have enhanced the wine's textural complexity and spice characteristics. The resulting wine displays a dynamic and complex flavour profile with medium body, showcasing red fruits, dark plums, white pepper, and French oak spice in beautiful harmony. With cellaring potential extending to 2033, this wine is ideal for immediate enjoyment whilst also promising to mature gracefully over the next decade, developing further complexity and integration as the tannins soften and the fruit, spice, and oak elements continue to evolve.