Limited quantity available
2004 Halifax Vineyard Shiraz
Seasonal conditions
A longer than usual vintage, due to cool conditions during ripening. A warm dry November saw a rapid flowering and even fruitset, with larger than expected crop – a readjustment following two drought years and very low yields in 2003.
The coolest January in 12 years, followed by above average temperatures in February and dry conditions leading into harvest, gave us a great balance of maximised fruit flavours, sugar and acid levels. Despite two days in February above 44°C (111°F), shrivel and sunburn was minimal due to the maintainance of well balanced canopies – allowing both filtering of, and protection from the sunlight.
Harvest, fermentation and maturation details
Fruit was harvested on 17 March in excellent condition, showing a combination of intensity and complexity of aromas and flavours.
Following a period of cold soaking fermentation took place in a small stainless steel tank with regular pump overs and hand plunging. At 4°Be pressing took place with 900L filling to two new and two 2nd use French barriques to complete fermentation. The remainder was returned to the tank to complete fementation after which it was racked to a selection of new, 2nd and 3rd use French barriques where it completed its malolactic fermentation. Partial maturation on lees, topping very two weeks and minimal rackings took place over an 18 month period.
The wine was bottled unfiltered and unfined in January, 2006 and is sealed under Pechiney screw cap.
8800 bottles were produced.
Tasting notes (January 2007)
Deep, brilliant crimson colour with raspberry flashes – great clarity.
Very focussed nose which opens with spice, rose petals and an array of undergrowth and red fruit sweetness.
This continues onto the palate with mouthfilling but beautifully structured, balanced and persistent flavours of cherry, plum and minerally earth characters. A medium bodied wine with gentle but persistent tannins, silky texture and understated, but complex array of aromas and flavours.
