Okay, so she’s a curly one. I was put in contact with a grower near Kersbrook with a small Shiraz home block site. Went out pre-vintage for a meet and greet, inspected the site and committed. Site is sloped eastward facing (hand picking was not easy) with perfect canopies and little grenade bunches. Early picked, 2 thirds was immediately de-stemed to stainless steel tank for a slow and steady vinification. Remaining fruit was placed in the cooler for seven days to appassimento and fermented separately – Amatone’esk. When free runs were dry, ferments were combined, basket pressed and sent to neutral French oak hogheads and left for approx. a year. Bottled unfined, unfiltered, unmessed around with. – Sven Joschke
