St Hallett Blackwell Shiraz 2018 (Barossa Valley)

The St Hallett Blackwell Shiraz is consistently sourced from vineyards planted in the parishes of Ebenezer, Greenock and Moppa Hills, with each parcel for the 2018 vintage brought to the winery as individual parcels. The pump over regime and temperature of the ferment varies across the blocks (and can also change depending on vintage conditions). Time on skins is typically in the range of 8- 12 days and ferment temperatures range from 20 - 30°C. After pressing the parcels go directly to barrel where it matures for 12 to 18 months.

Good winter rains in July and August preceded a warm, dry spring. The growing season was very dry from mid-November with very few rain events. Vintage time for St Hallett was similar to recent vintages with steady ripening throughout the season. Overall a very dry growing season with a warm spring, an occasionally hot summer and a perfect autumn delivered densely flavoured wines.