Planted in 1999, the small G block planting of shiraz goes through a natural yeast fermentation and is hand plunged once a day before being matured for 10 months in 40% new French hogsheads. Medium to full bodied, this classic cool climate shiraz has dark fruits together with black pepper and spice and well balanced, silky yet persistent tannins. Enjoy now and over the next 6-8 years plus.
This small block has rows running east-west on black cracking clay, planted '99. Wild-fermented, plunged daily, 10 months maturation in French oak (40% new). Very deep colour; the bouquet is a symphony of black fruits, licorice and black pepper. The palate is full-bodied yet pliable, unfolding its wares in a stately fashion, wild blackberry leading, then spice, quiet tannins and sweet oak. Made by Robin Brockett.
96 points, Wine Companion (March 2020)
Medium weight and fluid with sparks of spice aplenty. Cedarwood oak has mostly melted into juicy cherry-plum fruit. Twig and herb notes are present but not dangerous. Stringy tannin fits nicely in context. Feels neat, tastes complex.
93+ points, The Wine Front (July 2020)
Victoria’s first commercial wine was produced in Geelong by Swiss immigrants in 1845. During the mid- 1800’s Geelong was the largest grape-growing region in Victoria with 400 hectares under vine. When phylloxera struck in the 1870s however, the vines were decimated and it was not until the late 1960’s that the area’s vineyards were re-established. Located about 80 km southwest of Melbourne, Geelong has a cool maritime climate with low rainfall and prevalent cool blustery winds that affect flowering and Franceuit set. Soils are diverse, mostly volcanic over limestone with some lesser quality black soils. The region is dotted primarily with family owned wineries producing small quantities of high quality Chardonnay, Pinot Noir, Shiraz & Cabernet Sauvignon.
