Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Winemakers’ Notes: The Winemaker’s Cut VV (Old Vine) Shiraz 2010 is a selection of barrels from three different vineyards, namely Shepparton, Heathcote and Bendigo, all under the Central Victoria banner. Vine age vary from 11 years of age to 60 years of age. The blend is predominantly from the 60-year-old vines located in Shepparton. This fruit is from low yielding vines (less than 2 tonnes/acre) harvested based on the biodynamic lunar calendar at the appropriate time over different dates to ensure optimum balance of fruit and tannins, taking into consideration ripeness and maximum intensity of flavour. The bunches were destemmed; berries not crushed or the must not pumped to preserve their physical integrity and transferred to open 4000 L wooden by tipping. A combination of different maceration times (mainly pumping over) from 30 to 60 days on skins were all naturally fermented. The wine was basket pressed and transferred to new and used French and oak for 24 months followed with a further six months in 2500L foudre oak casks prior to bottling. Initially, selections of the best barrels, in particular, the old vine material were selected and blended to make the “Winemaker’s Cut”.
The result is a balanced wine of lovely intense fruit flavours, oak tannins and acid with complex aromas and flavours. This wine wine will benefit from further aging.
Winemakers’ Notes: The Winemaker’s Cut VV (Old Vine) Shiraz 2010 is a selection of barrels from three different vineyards, namely Shepparton, Heathcote and Bendigo, all under the Central Victoria banner. Vine age vary from 11 years of age to 60 years of age. The blend is predominantly from the 60-year-old vines located in Shepparton. This fruit is from low yielding vines (less than 2 tonnes/acre) harvested based on the biodynamic lunar calendar at the appropriate time over different dates to ensure optimum balance of fruit and tannins, taking into consideration ripeness and maximum intensity of flavour. The bunches were destemmed; berries not crushed or the must not pumped to preserve their physical integrity and transferred to open 4000 L wooden by tipping. A combination of different maceration times (mainly pumping over) from 30 to 60 days on skins were all naturally fermented. The wine was basket pressed and transferred to new and used French and oak for 24 months followed with a further six months in 2500L foudre oak casks prior to bottling. Initially, selections of the best barrels, in particular, the old vine material were selected and blended to make the “Winemaker’s Cut”.
The result is a balanced wine of lovely intense fruit flavours, oak tannins and acid with complex aromas and flavours. This wine wine will benefit from further aging.