Limited quantity available in the USA only
2003 Halifax Vineyard Shiraz
Seasonal conditions
A difficult year in the vineyard, with strong winds during flowering and fruit set and the worse drought for 100 years. Combined with the berry splitting caused by February rains, yields were reduced alarmingly.
Again the prevailing gully winds, and sea breezes from the Gulf helped to keep the vineyard disease free. While the sugar levels were generally higher than in 2002, the fruit had wonderful richness, intensity and tannin structure.
Harvest, fermentation and maturation details
We picked barely 2 tonnes at dawn on the 18th of March, following a typical cool March night, the fruit coming into the winery at 15°C.
Following crushing and de stemming, the must was transferred to a 2 tonne open fermenter, where it was was chilled to 12°C and left to soak for 48 hours.
During fermentation the cap was plunged several times a day. At 4°Be pressing took place, fermentation being completed, partly in 2nd use French oak barriques and the open fermenter.
The wine in the fermenter was then transferred to barrels (French oak barriques – 25% new, the remaining, 2nd and 3rd use) where it completed its malolactic fermentation and then aged (50% on its lees) for a further 18 months.
The wine was bottled unfiltered and unfined in February, 2005 and is sealed under Pechiney screw cap.
1150 bottles were produced
Tasting notes (January 2007)
Medium, bright, pure red – crimson with raspberry flashes
On the nose there is an amalgam of spice, red fruits and earthy/meaty/dusty aromas – upon breathing / decanting that (HALiFAX) "perfume" of deep red rose petals (from Great Aunt Gert's garden a generation ago!) emerges.
The palate has great texture and concentration – ripe suede like tannins and balancing acidity and a persistence of mouthfilling flavours against a background of classy, but subdued oak.
Medium to full bodied showing a more solid character than 2002 (a reflection of the 2 years of drought leading to harvest), but maintaining that H A L i F A X perfume and silkiness...
drinking window and serving suggestions
With a little breathing or decanting the wine is lovely now, but we're sure it will develop more complexity and layers of aromas and flavours over the next 3 – 5 years.
Try it with spicy marinated char grilled "pink" lamb sirloin slices, served on toasted sour dough with slow roasted tomatoes, olives and rocket, dressed with your favourite olive oil….or enjoy it by itself with someone you're crazy about and watch the world go by!
