Fragrant ripe plums and fruit cake.
Made in a vintage Port style with complex layers of sweet, ripe red fruits and hints of liquorice and spice.
The cool climate of the Strathbogie Ranges is not typically suited to making fortified wine, however the 2016 vintage was warm and early, so we decided to see how long the Shiraz grapes could stay on the vine throughout the season. This fortified Shiraz is made in the vintage port style where ripeness only needs to be slightly higher than that of table wines.
The Shiraz fruit for this wine was sourced from our Upton Run family vineyard high in the Strathbogie Ranges and picked during the day on 29 March, 2016. The grapes were picked at 15.8 Baume, fermented on skins and hand plunged at 25° Celsius for four days. We chose to use Rubino Cru yeast which promotes primary fruit and spice flavours. We then pressed and fermented the wine off skins for a further 36 hours before fortification whereby a brandy spirit was added to stop any further fermentation occurring. To impart some subtle oak character, we matured the wine for 16 months in old French oak barrels.