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Margaret River Shiraz 2010
Vineyards
A solid handful of blueberries in 2010. The trademark pepper makes for the most part with some jap plum and passionfruit skin underlying. The mid palate is fruit sweetness with soft tannin building from the sides this is supported by some whole bunch molasses to add richness and complexity. The finish is as always; firm but not hard, opulent yet restrained. A wonderful interpretation of what the region can offer. Ryan Walsh, winemaker
The Season
With El Nino has come a progressively reduced rainfall. Spring has been a little wetter and summer has had more temperature extremes. In 2009 spring was again wet and blustery and shaping to be something like 2008. But a heat spike in January 2010 with a week of 35 degree+ brought whites into line quickly and within an instant they were coming off earlier than average. Reds drew out as things cooled off heading into March. Patience to get tannin ripeness in reds proved dividends though an early break to the season with rainfall had us on the edge of our seats.
Vinyards
It's a split down the line for these sites. Half comes from the in-laws on the
east side of town which is a sandy loam, the remainder from Rocky Road with its heavy lateritic soils. Combined there is a Taoist element in the tannin structure; firmness with softness; this could only be attributed to these soil difference
Vinification
The fruit is crushed into small open fermenters for a four day cold soak. After a wild start up the ferment is inoculated with a neutral yeast for a cool ferment with gentle pumping over but aggressive aeration. Wines are pressed off still with a touch of sweetness and then transferred to French oak barriques to finish. It is held in oak for 9 months prior to bottling with only 20% of these comprising new wood.
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