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NORD BLOCK: Grown from very low yielding vines (3 tonne/acre) in deep red Cambrian soils (Basalt origin) on a slight easterly slope in the northern part of Heathcote region. To provide blending options, the fruit was hand harvested in two batches based on the lunar calendar cycle to reflect the cosmic influences on the primary flavour characteristics of the “Fruit” day and the “Root” day, whilst also considering the optimum balance, ripeness and intensity of flavour. The two batches were treated identically, mostly destemmed (approximately 70%); berries not crushed or pumped to preserve their physical integrity and transferred to two closed 4000 litre wooden vats, with the remaining 30% added as whole cluster. Natural fermentation with maceration (mainly pumping over to maintain berry integrity) for 40 days on skins for both batches was applied. The different batches of wine were aged separately in French oak barriques for 15 months, then transferred to large 2500 litres foudres for 4 months.Individual bottlings of “fruit” day and “Root” day was performed (1333 bottles of each), the remaining wine blended at a ratio of 2(fruit day):1(root day) and aged in a large stainless format to integrate, then bottled. No fining or additions except for light SO2 additions. Bottled without filtration.
Campbell Mattinson: “This wine was grown biodynamically. and picked according to the biodynamic calendar, hence the name Root Day. I tasted it alongside its partner wine, which goes under the same name save for the fact that it was picked on a Fruit Day (review here). It’s an interesting comparison. I wasn’t sure whether I’d notice much difference, or whether I’d have a preference, but I did and I do.
I expected that the Fruit Day wine would be the more lifted and lively, but counter-intuitively it’s this Root Day version that is the more up-and-about. This wine has excellent depth but doesn’t seem brooding at all; it seems lively and ready to tuck into now. It tastes of plums, spices, red licorice and hay, and it’s these hay-like notes that are more overt here, and arguably more delicious as well. This is a crackerjack shiraz from Carlei Estate. 94 points.”
94 points - Campbell Mattinson - March 28th
NORD BLOCK: Grown from very low yielding vines (3 tonne/acre) in deep red Cambrian soils (Basalt origin) on a slight easterly slope in the northern part of Heathcote region. To provide blending options, the fruit was hand harvested in two batches based on the lunar calendar cycle to reflect the cosmic influences on the primary flavour characteristics of the “Fruit” day and the “Root” day, whilst also considering the optimum balance, ripeness and intensity of flavour. The two batches were treated identically, mostly destemmed (approximately 70%); berries not crushed or pumped to preserve their physical integrity and transferred to two closed 4000 litre wooden vats, with the remaining 30% added as whole cluster. Natural fermentation with maceration (mainly pumping over to maintain berry integrity) for 40 days on skins for both batches was applied. The different batches of wine were aged separately in French oak barriques for 15 months, then transferred to large 2500 litres foudres for 4 months.Individual bottlings of “fruit” day and “Root” day was performed (1333 bottles of each), the remaining wine blended at a ratio of 2(fruit day):1(root day) and aged in a large stainless format to integrate, then bottled. No fining or additions except for light SO2 additions. Bottled without filtration.
Campbell Mattinson: “This wine was grown biodynamically. and picked according to the biodynamic calendar, hence the name Root Day. I tasted it alongside its partner wine, which goes under the same name save for the fact that it was picked on a Fruit Day (review here). It’s an interesting comparison. I wasn’t sure whether I’d notice much difference, or whether I’d have a preference, but I did and I do.
I expected that the Fruit Day wine would be the more lifted and lively, but counter-intuitively it’s this Root Day version that is the more up-and-about. This wine has excellent depth but doesn’t seem brooding at all; it seems lively and ready to tuck into now. It tastes of plums, spices, red licorice and hay, and it’s these hay-like notes that are more overt here, and arguably more delicious as well. This is a crackerjack shiraz from Carlei Estate. 94 points.”
94 points - Campbell Mattinson - March 28th