Winery & Vintage Info
Reasonable winter rainfalls and a mild spring set the vines up well for the summer ripening period. The summer months were very dry, but without any heatwave events. These mild condition meant a very even steady ripening process which allowed us to monitor the flavour development slowly and pick at the optimal ripeness.
Selectively harvested between the 22nd February and the 9th March from 6 different blocks of Shiraz all grown on the Sevenhill property surrounding the winery. The old of these blocks is a 1910 planting adjacent to the Riesling Trail. The vinification techniques used were open slate fermenters with hand plunging and basket pressing and larger static stainless steel fermentation vessels with twice daily pump-overs and pressed off in a conventional
pneumatic bag press. All ferments were pressed off at dryness. Some batches went straight to barrel for malolactic fermentation while other remained in tank till blending of all components in October 2022. Post blending, the complete wine was returned to barrel (20% new French hogsheads) for a further 3 months maturation. This gives the completed blend time to fully integrate and stabilise. The wine received a light fining with egg whites before a polish filtration and bottling in February 2023.
