Grown in newer volcanic soils over ancient marine sediment in the Yandoit Hills by Peter Fyffe, this expression captures the essence of this site through the lens of the ripe and powerful 2018 vintage. Full bodied, yet fine boned retaining red and purple primary fruit carried well with lengthy ripe tannin.
Classic Central Victorian Shiraz. A wild yeast fermented, 100% whole bunch maceration in open milk vats for 4 weeks with fairly gentle extraction during ferment; daily hand plunging and less regular pump overs. Pressed off an aged on solids in seasoned barriques for 13 months. Bottled with 40 ppm sulphur dioxide and aged in bottle for a further 10 months prior to release.
Something for this winter or many winters to come.