Winery & Vintage Info
Grapes for St Hallett Blackwell Shiraz 2014 were sourced from the north-west corner of the Barossa Valley, the vineyards surrounding the parishes of Ebenezer, Greenock and Seppeltsfield.
The 2013-14 growing season was a rollercoaster ride of events of nature, and was testament to the ability of the region and its people to thrive under challenges. The rule book was thrown out the window as the winery strived to make the best possible wines from a vintage that presented unpredictable weather changes and new challenges. Most notably for Blackwell was a frost that affected some of the Ebenezer vineyards destined for Blackwell. As a result viticulturist Chris Rogers and winemaker Toby Barlow looked to a new vineyard on the border of Seppeltsfield and Gomersal to continue the Blackwell style.
The St Hallett winemaking philosophy is relatively simple - minimum intervention and maximum attention. Each vineyard destined for Blackwell was vinified separately and had skin contact for between six and eight days. The pump over regime was tailored to the individual vineyard parcel. Post-pressing, the wine spent 24 hours in stainless steel before going to barrel for malo-lactic fermentation. Barrels were matched to each parcel to promote harmony and balance during maturation. American Oak was used with a mixture of one to three year old barrels to ensure seamless integration. Winery Notes
