The Greenock Shiraz was sourced from a single vineyard grown on the family estate, known as the East Block. Only the finest fruit from the hillside of the East block was selected for the 2018 Greenock Shiraz. The vines are planted at an altitude of 350m in red-brown earth over friable red clay. As the soil depth increases the red clay mixes into the large calcareous clay layer. The gentle slope and rocky soil allows for good drainage and all supported on an ironstone rich hill.

The grapes were handpicked, 100% de-stemmed and 100% crushed berries were then placed into small 3 tonne open top fermenters. Fermentation and extended maceration on skins were conducted over 18 days with the cap being hand plunged three times per day with an occasional rack and return. After primary fermentation the wine is drained to barrel and the skins are hand dug to the basket press.

“It’s a brooding and very purple wine offering rich black fruit, coal, aniseed, dried herb, and spicy toasted oak. Full-bodied, plenty of chalky tannin, a core of deep fruit, but tastes essentially savoury, saline and earthy. Acidity is perhaps a little too firm, though that’s perhaps just me. Finish is toasty, spicy and long. There’s a latent perfume here too, which should be revealed as it softens and settles with further bottle age.” 92+ points, Gary Walsh, The Wine Front