Bachelor Block Shiraz, Single Site, Ebenezer, Barossa, 2016
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 2016 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.
Winter and Spring were dry and though total volume was
near normal, there were few drenches. Spring was also dry with hot temperatures in October followed by a milder November in which the fruit set well with good crops. Refreshing rains in
late January prolonged the season more than it might have been but by early March the fruit was perfect for hand picking.
We're familiar with this fruit and so the aim in 2016 was to maximise the potential of the site. As ever, 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 .