REVIEWS

AWARDS

V I T I C U LT U R E

REGION Yarra Valley

DATE OF HARVEST Mid-late March

VINE AGE 25 years average

YIELD 3.2 tonnes/acre

METHOD Hand and selective harverster

CLONE PT 23, BVRC, Bests

SOIL TYPE loam over mudstone clays

CULTIVATION PRACTICES VSP

TA S T I N G N O T E S

COLOUR Dense purple/red.

NOSE Raspberry and mulberry fruit stand out over toast and coffee oak flavours.

PALATE A central acid structure supports a juicy fresh forward mouthfeel, while dusty tannins fill out the mid palate.

CELLAR Now - 2023

W I N E M A K I N G

VARIETAL COMPOSITION 97% Shiraz 3% Viognier

ALCOHOL 14.3%

FERMENTATION METHOD Rotery fermenter and open top fermenter

FERMENTATION TIME 10 days

BARREL ORIGIN French

AGE OF BARREL No new. 2-5 years old

TIME IN BARREL 12 Months

YEAST TYPE Rhone

SKIN CONTACT TIME 14 days

MLF 100%

PH 3.62

2 0 1 6

Y E R I N G

S T A T I O N

L I T T L E Y E R I N G

S H I R A Z