The majority of the fruit for this blend comes from our Crossroads vineyard sourced from our only Grenache block, a fourteen year old planting; plus an own rooted planting of shiraz of an old Western Australian selection. The tempranillo and sangiovese were sourced from a vineyard site close to Yallingup, allowing the winemakers to work with varieties outside of our estate properties. With both these vineyards and our estate sites, soils are ancient free draining sandy clay loams with a high degree lateritic or granite gravels
An unusual winter with low rainfall in May and July, with a completely dry June was followed by a very wet August. A mild cool spring delayed flowering by 10-12 days across our estate vineyards but conditions greatly improved to give warm sunny weather. A “vintage made in the vineyard” could not be more apt; warm humid conditions necessitated timely canopy management to prevent disease and maximise fruit exposure. A wet January (52mm) gave way to a bone dry February, with picking stretching through February to early April giving fresh racy characters and fine acidic skeletons
The fruit was mainly hand harvested in the morning at the peak of freshness and fruitiness, pressed quickly minimising colour and tannin pick up. Assessing each batch separately, we used a combination of skin-soaking, direct-pressing and saignée (solely for the shiraz). The juice underwent a slow, cool fermentation in stainless steel tanks to preserve freshness of character and was subsequently matured on lees to enrich and enhance the texture and then bottled after three months
13.0% alcohol, 7 g/l total acidity, 3.15 pH
58% shiraz, blended with 9% each tempranillo/zinfandel, 8% grenache, 4% each of pinot noir/sangiovese/mourvèdre and 2% each nebbiolo/graciano. A great deal of effort has been rewarded by an intensely flavoured (in rosé terms) wine with a burst of wild strawberry fruit, a sprinkle of spice and a crisp, cleansing finish.