Intense bright purple hues. Lifted aromas of blue fruits, satsuma plum with spice notes. Flavours of blueberry and spice. Medium bodied but dense with ripe tannin and well balanced natural acidity.
Our Shiraz was picked then de-stemmed into a combination of small open fermenters, maintaining as many whole berries as possible. In addition, we also filled small vessels for 100% whole bunch fermentation. Fermenters were pumped over or plunged by hand twice a day; temperature was held around 25°C. The wine was then pressed to Burgundian oak ranging in size from 225L to 600L with less than 10% new for Malo-lactic fermentation, allowing a soft integration of the grape and oak tannins. The wine was blended and bottled after 10 months oak maturation.
VINEYARD Forest Hill Vineyard, Mount Barker East, Figtree and Acacia Vineyard.
GROWING AREA & SOILS Forest Hill, East & South-West Mount Barker. Northern Frankland River in Great Southern. Gravel to heavy ironstone, loams over clay.
BLEND 92% Shiraz & 8% Malbec
TECHNICAL pH: 3.60, TA: 6.20 g/L, Alcohol: 14%
Forest Hill Highbury Fields Shiraz