2019 brought another excellent season- warm and dry with moderate yields and small- berried fruit in perfect condition.
The Mayford vineyard currently has 14 different clones of Shiraz planted, many of which are hard-to-come-by heritage clones. Each brings a different expression of the variety and contributes complexity and interest to the overall blend. The new clonal plantings give perfume and fragrance- the original 26 year-old Shiraz block bringing maturity, depth and power.
Small parcels of Shiraz were selectively hand-picked over the first three weeks of March 2019 and vinified separately according to clone and harvest date. Each batch was chilled and cold soaked prior to spontaneous fermentation by indigenous yeasts. Complexity was enhanced by varying times on skins, percentages of whole berry/bunch, degrees of post ferment maceration and of course a diverse range of cooperages. Oak maturation was in French barriques for 18 months, 30% new.
Lusciously complex Shiraz from a warmer vintage in the Alpine Valleys.
A heady mix of violets, coffee liqueur, anise, blood plums, dried herb, spice and smoked hickory greet the nose. Smooth, textural and balanced, the palate shows whole-bunch complexity and plenty of downright deliciousness.
Some wines, from the first sip, just seem to say: I’ve got this. This is one of them. It has a brooding depth, lots of top notes and all the gaps filled in between. It tastes of black cherry and plum, blueberry and ground coffee, sweet spice, cream and fragrant herbs. It hits and it carries and it lingers. In fact the finish of this wine is quite something, not just because of the assertive-but-finessed tannin but because of the extra linger; the way it stays on until the job is completely done. No stone in this wine is unturned.