Intense carmine colour typical of Shiraz but still vaguely translucent. The aroma is of blackberry and spiced plums, some anise with hints of fine leather. This is a big wine in structure and flavour with determined tannins to backup the sumptuous sweet fruit middle.
This 2017 Shiraz is a wine for the ages, worthy of decades in the cellar.
It is the pure expression of the unique Shining Rock Vineyard terroir.
In an ironical twist, the opportunity to buy fruit from this vineyard represents a full turn of the wheel as Brian established Shining Rock Vineyard at Nairne in the Adelaide Hills in 2000. After the takeover of Petaluma, the new management decided to sell Shining Rock to the Arney family in 2012.
He selected the Shining Rock site in 1999 to grow Adelaide Hills Shiraz, because it so resembles the Cote Rotie and Tain l’ Hermitage (Valence), the home of Shiraz on the northern Rhone in France.
The average heat summation for Valence is 1484º C days and for Mount Barker/Nairne is 1499º C days. The geology and soils of Shining Rock and Tain l’Hermitage are very similar being free draining sandy loams formed from a highly micaceous schist formation. He planted different proven selections of Shiraz from Clare and the Barossa Valley in the Shining Rock Vineyard.
One of the best Shiraz selections is from the Provis Vineyard opposite Hanlin Hill on the eastern range of the Clare Valley. We buy the Provis selection of Shiraz from Shining Rock Vineyard.
The grapes was destemmed, lightly crushed and chilled to the 0.9 tonne fermenters. A cold soak for 3 days was followed by a 12 day fermentation reaching peak temperatures of 35º C. The cap of skins was hand plunged daily during fermentation. At the end of primary fermentation the fermenters were sealed down and allowed a post fermentation maceration on the skins in the finished wine.
After a total residence of 21 days, the fermentation tubs were pressed straight to a mixture of Rhone Valley barriques, 50% new. Malo-lactic fermentation was finished in barriques and was left on full lees until clear racked before bottling for 20 months after harvested.
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