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 the northern Rhone is about 1500C-days and at Mount Barker it is 1588C-days.
The Shining Rock Provis Shiraz was destemmed, crushed, and chilled to 0.8-tonne fermenters. A cold soak, beginning at 2C, and lasting for three days preceded the beginning of fermentation with Tapanappa’s own yeast culture. The fermentation tubs were hand plunged daily until the fermentation finished after a further 14 days.
A post-fermentation maceration for 4 days on skins preceded the wine being pressed straight to French oak barriques, 30% of which were new.
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