The 2019 growing season began with a dry spring and later then average budburst. A small to medium sized crop was established in mild weather and 125mm of November rain came just at the right time to keep the vines healthy and vital. A warm, dry January-March with two short heat spikes kept the team on their toes. Detailed canopy management ensured the fruit remained unblemished by the heat of the sun. The resultant fruit was ripe, balanced and with exceptional acids adding to their vibrant fruit profiles. The wines are fine and approachable early with good prospects for improvement with cellaring. An excellent season of vibrant and complex flavours, superb acidity and lovely soft tannins.

Purple hues and brilliant clarity instantly attracts the eye. The nose is full of blueberry fruits and plums, some savoury charcuterie and a hint of spice. Its intense and complex, as a cool climate shiraz should be. The palate backs up the nose with a rush of energetic and powerful red and blue fruits, soft round tannins and mouthwatering natural acid. It’s a lingering and intense wine that has great presence in the glass. The 2019 Medhurst Estate Shiraz will continue to improve with careful cellaring over the next 6-10 years.

Hand picked on the 5th of March from our steep north-facing F block where the rocky soil is perfect for the Shiraz vine. In these soils the vines tend to require their roots to dig deep for nutrients and water which intensifies the grapes flavours. The grapes were mainly de-stemmed to vat, with 10% fermenting separately as whole bunches in a carbonic maceration style. After 7 days this small batch was de-stemmed onto the major vat of fermenting berries. After a total of 21 days maceration the grapes were pressed and a very purple, intensely aromatic wine with strong and silky tannins emerged. The wine was racked to French oak barriques and puncheons (22% new) for 18 months before the blend was prepared and bottled without finings on the 25th August 2020. Only 260 dozen produced.

Try with Dry aged grass-fed T– Bone cooked over coals, herb mustard, sauce bordelaise and pine mushroom.