The majority of the fruit for this blend comes from our Crossroads vineyard sourced from our only Grenache block, a thirteen-year-old planting; plus an own rooted planting of shiraz of an old Western Australian selection. The tempranillo and sangiovese were sourced from two Margaret River growers as an experiment due to the high quality of their fruit. The typical soils of these vineyards are geologically ancient, free draining sandy loams with a high percentage of lateritic gravel.
A typical mildly wet Margaret River winter helped top up soil moisture levels giving way to a temperate growing season with low rainfall. Sporadic rain events continued into the harvest period which, coupled with moderate temperatures, minimized vine stress. A perfect year for our dry-grown vines! The harvest dates were spot on average for the fourth year in a row, this was not a vintage to tackle by the numbers or with recipes, each micro-climate and parcel behaving completely independently from the rest of the vineyard.
The fruit was harvested at the peak of its freshness and fruitiness, carefully avoiding dominating or drying tannins. Assessing each batch separately, we used a combination of skin soaking, direct pressing and saignee (solely for the shiraz). The juice underwent a slow cool fermentation in stainless steel tanks to preserve the fresh fruit character, and was subsequently matured on lees to enrich and enhance the texture
13.5% alcohol, 6.7 g/l total acidity, 3.3 pH