The grapes are selected from some of the best Shiraz vineyards in the region. These vineyards are chosen for the consistent intensity and texture of the fruit. The strictest pruning techniques are used. The fruit for Directors’ Cut Shiraz was harvested at night and then crushed to small open top stainless steel fermenters. After 24 hours of skin contact fermentation was commenced with our Rhône isolate yeast. Following 9 days of cool fermentation on skins and pumped over 3 times daily, the wine was transferred to French and American oak hogsheads for 14 months maturation.
2014 followed the classic road of a late vintage accompanying a late Easter. Deep soil moisture from a traditional winter flood bolstered us against the warm summer days, as did the cooling Langhorne Creek winds. We were spared the late February rains that harried other regions in South Australia. A generous year in both quantity and quality of fruit.
Maturation Vessel: 100% oak (80% French, 20% American)
Age of vines: 40+ years (Langhorne Creek)
Vineyard yields: 3.5 tonnes/ha (1.5 tons/acre)
Age of barrels: New
Time in barrel: 14 months
Cellaring potential: 10 years or more
Suitable for vegans/vegetarians: Yes