he fruit for this wine was sourced from the Estate Vineyards of Wallcliffe and Trinders along with selected growers from the southern half of Margaret River. The soil type in these vineyards is predominantly deep sandy loams with high lateritic gravel content over clay. Shoot and leaf removal techniques were used to ensure a balance between fruit exposure to light whilst providing protection from the midday sun.
The 2005 season was distinguished by a mild dry summer and produced a very good quality vintage for shiraz. A late summer cyclone produced a large amount of rainfall. Luckily this had very little effect on the fruit quality of the shiraz since the majority had already been harvested.
Fruit was harvested by both hand and machine. Fermentation, incorporating up to 5% whole bunches, took place in a combination of open and static stainless steel fermenters. The ferments were managed with a combination of plunging and pump overs. The wine was 100% basket pressed followed by malolactic fermentation in large oak vats. The wine was matured for 18 months in predominantly Burgundian coopered French oak barriques, 30% of which were new, before being bottled in December 2006.
15% alcohol, 6.6 g/l total acidity, 3.45pH.