Dry-grown pre-colonial clone Shiraz from the hilltop of Clarendon. Picked early in yet another very hot year avoid deterioration of the fruit integrity and quality. Open top fermented with 75% de-stemmed and 25% whole bunches for 2 weeks. This vineyard no matter how much I feel the urge to coerce towards vibrant and playful it alway expresses itself by the earth. Flinty, stoney, minerals. Pressed once primary fermentation was complete and racked to 7 year old french hogsheads. Bottled towards the end of spring. – Scintilla
