The Cunning Plan Shiraz, Langhorne Creek, 2014
The flood plains between the Angas and Bremer rivers have long been home to some of South Australia's best fruit and it is the cream of the Langhorne Creek crop that we use to craft The Cunning Plan. The region tends towards later ripening than the Barossa or McLaren Vale and this allows us to use perfectly ripe fruit at lower sugar levels which results in wines with better alcohol balance.
While further north, McLaren Vale, Barossa and Adelaide itself sizzled in the warmest January on record, Langhorne's more moderate climate ensured that the worst of the heat was well handled by the vines. A moderate yield and gentle ripening post the February rains guaranteed that we were able to pick well balanced fruit at moderate alcohols.
Winemaking is simple with The Cunning Plan. Take perfectly balanced, just ripe fruit, pick, gently crush to preserve whole berries and allow to soak for 4 days to extract colour, aroma and fruit prior to the alcoholic fermentation which extracts more pronounced tannins. Following the alcoholic fermentation, the wine is pressed off to 300 litre used French barrels where it matures for 10 months prior to bottling. The resulting wine is bursting with fruit, wonderful purity and that characteristic Langhorne Creek plush, earthy quality. Delicious.