St Hallett Blackwell Shiraz 2012 - Cellar Release

Named after Stuart Blackwell, senior winemaker at St Hallett since 1973. The Blackwell Shiraz is consistently sourced from vineyards planted in the parishes of Ebenezer, Greenock and Moppa Hills, with each parcel 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 20 months.

This is a 2012 Cellar Release of St Hallett Blackwell Shiraz. Awarded 97 points by Halliday Wine Companion back in 2014.