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2005 Halifax Vineyard Shiraz

Seasonal conditions

Very good winter rains led into a gentle spring with just the right amount of moisture, providing very good flowering and fruit set conditions. The summer weather leading into harvest provided wonderful ripening conditions with a good balance of warm days and cool nights.

Harvest, fermentation and maturation details

We harvested on the 4th and 12th of March, the fruit exhibiting great intensity and brightness, with exhilarating acidity, lovely concentration of aromas and flavours and balancing tannins.

Cold soaking took place for 48 hours followed by fermentation in small open fermenters with regular pump overs. After a period of post fermentation soaking the wine was racked to a selection, of new (approximately 10%), 2nd and 3rd use and older French oak barrels, where it completed malolactic fermentation. Partial maturation on lees, topping every 2 – 3 weeks and minimal rackings took place over an 18 month period.

The wine was bottled unfiltered and unfined in April, 2007 and is sealed under Pechiney screw cap.

9000 bottles were produced.