The Long Rail Gully Vineyard at Murrumbateman provided the fruit for this cooler climate Shiraz. A tiny quantity of fruit from the Wallaroo vineyard, just outside Canberra, was included. Wild yeast fermentation, but what is rather astonishing is that the wine then spent around three hundred days “or so”, on skins. Again, just fifty dozen. Not your typical Shiraz, but an entrancing one.
Deep crimson, there are notes of cherries, spices, herbs, plums, leather and cassis. Notwithstanding the impressive fruit flavours, the wine falls towards the savoury end of the spectrum. A supple, creamy texture with a fine line of acidity, silky tannins, excellent balance and serious length. Enjoy over the next ten to fifteen years. 95.
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