Bachelor Block Shiraz, Single Site, Ebenezer, Barossa, 2015
We've been working with this grower for  number of years and though all of his fruit is very solid, one particular block always stood out, irrespective of the year. In 2015 we carefully hand-picked a portion of the block allowing us to do whole bunch ferments which added another dimension to the already epic fruit.
Vintage Conditions
Though the season began well, a hard frost hit the Barossa almost a year to the day after the last devastating frost. While many vineyards in  the north west of the region were badly damaged, we escaped pretty lightly with only a mild reduction in yield as a result. After the frost, there was a  consistently good fruit which was followed by relatively cool conditions in November and December -  and this pattern was only briefly punctuated by a burst of heat over the New Year period which had people thinking back to the 14 days of plus 40 heat last year. Thankfully, January continued with cooler weather, some 2 degrees cooler than normal. Predictions at this time seemed to suggest a normal or even late harvest. Steady, though not extreme, heat saw ripening accelerate to the extent that by the middle of February, there was a mad rush to harvest fruit right across the Barossa. With every winery full and fruit ready to go, there were more than a few stressed winemakers and grape growers. 
We're familiar with this fruit and so the aim in 2015 was to maximise the potential of the site. Though the vintage was compressed, we hand-picked relatively early in order to preserve the fresher aromatics. the fruit was left to cold soak for a couple of days before the natural fermentation began. We used approx 35% whole bunches in the ferment, which was hand plunged twice daily. Post ferment maceration lasted a further 5 days before pressing to 300 litre French hogsheads - where it lay for 18 months before bottling .
Alcohol 14.5%

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