2024 Classic Shiraz

colour

Deep purple red with a dark purple heart.

aroma

Ripe cassis, dark cherry, peat and salted, black liquorice aromas with high floral (violet) notes and savoury spices.

palate

Underlying graphite-like minerality with a core of fleshy black fruits and dark chocolate nuances further enhanced by subtle sweet oak characters. The long and flavoursome finish is seamlessly supported by powder-fine tannins.

cellaring

This finely structured Margaret River wine will continue to improve over the next 3–5 years.

vintage 

Our parcels of Classic Shiraz are grown on vineyard sites in the northern and north- eastern parts of the Margaret River wine growing region with these vineyards being located in a more temperate climate which is ideal for the Shiraz varietal.

The 2024 vintage in Margaret River commenced very early due to the prolonged 7month period of warmer and drier than average months that commenced in Spring (Oct) 2023 and continued throughout the entire Summer and into mid-Autumn (April) 2024. Fortunately, our vineyards are mature and located on ideal soil types and did not falter at the challenging warm and dry conditions that the 2024 vintage dished up. Although yields were down, flavour intensity and tannin ripeness in Shiraz is superb and we are particularly excited in seeing how these wines mature in the years to come.

winemaking 

Harvest was done during the coolest part of the night. The cool fruit was then gently destemmed before the whole beries were transferred to a fermenter where it was cold soaked at 5°C for 4 days to retain fresh, vibrant aromatics, intense colour and a smooth texture. At completion of the 10 day fermentation, the fruit was pressed to tank before being racked off gross lees to a mixture of barrel (80%) and tank for MLF and maturation for 14 months. The finished blend was filtered once before bottling.

region

Margaret River

variety

Shiraz 

analysis

• Alcohol: 14.5%
• pH: 3.46
• Acidity (TA): 6.70 g/L

Rack of Western Australian lamb grilled with rosemary and served with garlic mash.