A wetter than average spring encouraged strong vine growth and provided good soil moisture to help the vines through summer’s record daytime temperatures and prolonged heatwaves. Our typical warm days and cool nights returned in autumn which slows ripening and preserves delicate flavours. Above average rainfall in March presented some challenges for harvest and required careful timing of picking (i.e. to minimise water retention in the grapes) but disease pressures were minimal.
Dry style in the typical Canberra Riesling fashion. Fresh, crisp acidity with crunchy green apple and lemon lime flavours. Created from fruit exclusively from the Vintner’s Daughter vineyard.
Oysters, seafood, pasta or risotto.
10 years (if older Rieslings are your style)
93 points – James Halliday
Bronze medal – 2017 Canberra International Riesling Challenge
Bronze medal – 2017 Australian Cool Climate Wine Show
The Shiraz Viognier blend is well-established in Australia and particularly the Canberra District where it has acquired legendary status. And rightfully so. It seems an unlikely pairing—a red and white grape—but it is in fact a perfect match with Viognier increasing the fragrance and complexity of the final wine.
After purchasing the property in 2014, Stephanie and Ben were delighted to find established Viognier vines and several distinct blocks of Shiraz thriving in the ancient granite based volcanic soils. This is their third Shiraz Viognier vintage.
Climatic conditions during the 2017 vintage posed some challenges but with careful vineyard management the vintage ended up being outstanding. The wettest spring in 16 years encouraged strong leaf growth and provided good soil moisture which helped the vines through record daytime temperatures and prolonged heatwaves in summer. Rain in autumn caused some delays to harvest which occurred in late March. We selected our furthest western block of Shiraz for this blend due to the fruit’s intense flavour.
A cold soak prior to fermentation and the inclusion of 30% whole bunches in the ferment ensured maximum colour and flavour extraction. Co-fermented with 4% viognier (also grown at the Vintner’s vineyard). The wine was plunged daily by hand to extract maximum flavour and colour from the skins. The grapes were pressed in our stainless steel basket press to a mixture of old and new French oak barrels and allowed to mature for 12 months.
A powerful nose of rose petals and vanilla. Blackberries and cherries on the palate with fine tannins and a touch of pepper and spice. A lingering soft silky finish. Elegant and refined.
Serve with beef, barbequed meats and vegetables, mushroom risotto or rich tomato based pasta dishes.
Cellar for 10-20 years.
Syrah vs Shiraz – same grape variety but different styles of wine. The use of the name Syrah indicates that the wine is made similar to a complex French style Syrah, instead of your typical fruit dominated, American oaked, Aussie Shiraz. The Canberra District has a well-deserved reputation for producing exceptional cool-climate Shiraz/Syrah comparable to that of the Rhone Valley in France.
After purchasing the winery and vineyard formerly known as Yass Valley Wines in 2014, Stephanie and Ben were delighted to find established Shiraz vines thriving in the ancient granite based volcanic soils. With a little bit of TLC these vines are consistently producing perfect fruit for our wines.
Unpredictable weather characterised the 2015-16 growing season, however, we seemed to end up with perfect conditions for each stage of grapegrowing. A very warm spring encouraged fast vine growth and was perfect for flowering and fruit set. The wettest January since 1995 increased soil moisture and reduced the need for supplementary irrigation. An exceptionally warm Autumn sped up ripening and concentrated flavours.
This Syrah is a blend of several different blocks on the property. Each has a unique flavour profile due to the age of the vines and differences in soil types. These blocks were harvested at different times depending on when optimal flavour and ripeness was reached. The fruit was handpicked and processed within 12 hours onsite. A 3 day cold soak prior to fermentation and the inclusion of whole bunches in the ferments ensured maximum colour and flavour extraction. The wine was then pressed to a mixture of old and new French oak and allowed to mature for 16 months. Each block was kept separate during fermentation but blended together after tasting trials in the final months of maturation.
Chocolate, vanilla and violets on the nose. Savoury and peppery with ripe plum and blackberry flavours and a hint of liquorice. Soft tannins and lively acidity on the finish.
Serve with rich foods, barbequed meats and vegetables, stews and casseroles, aged cheeses.
Cellar for 10-20 years.
Silver medal – 2018 Great Australian Shiraz Challenge