The fruit is sourced from a single block of 1974 elongated bush vine, planted at the edge of the Estate property. All operations are conducted manually and this very fussy variety requires enormous care throughout the season although it remains one of the team’s favourite unruly children.
After a sunny and mild September 2014, Margaret River experienced a cool spring all the way to the year end. 2015 brought the driest January on record, on par with 2008 and concluded with some hot days in the mid 30s during the last week. The nights remained cool through summer, favouring delicate floral and red fruit flavours especially. The red harvest was difficult due to some sporadic rains but patience was rewarded as the fruit dried beautifully to some very expressive varietal characters.
The Zinfandel was handpicked mid-March. After destemming, the must was allowed to soak at cool temperatures for several days, prior to fermentation to naturally rehydrate the raisins - so typical of this variety. The wine steadily fermented to dryness, prior to basket pressing directly to oak barriques for malolactic fermentation and maturation. We used about 50% new oak with a combination of origins (French, American and Hungarian) to highlight the multiple facets and origins of this variety, for a total of 18 months.
14.5% alcohol, 5.8 g/l total acidity, 3.63 pH.
This Zinfandel is the real deal. Aromas of dark fruit, figs and chocolate. Full body, juicy tannins and a savory finish. Hints of cream. 50% new wood. From 40-year-old head pruned vines. Small production. Screw cap. Drink now