Silken Beastie Shiraz
Free your mind from stereotypes of the past, be
willing to give things another go and imagine the beauty and subtlety that can be borne of an otherwise hostile environment. Not afraid to do the same ourselves, it's taken a second incarnation
before we were convinced that we had captured the real beauty of the Barossa.
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.
The fruit for the 2016 came from 3 different sites within the Barossa, all of which fall within the Ebenezer, Kalimna and Koonunga areas. Fruit was characteristically picked on the way up rather
than the way down with a proportion hand picked and retained as whole bunches in the ferment. the remaining fruit was gently destemmed to leave whole berries before a native yeast ferment with twice
daily hand plunges to aid gentle extraction. Each component part was aged separately for 6 months prior to blending and then a further 12 months in 300l French oak, of which 30% was new. The wine was
then bottled unfined and unflitered.