This deeply coloured Shiraz delivers a powerful bouquet of black and red fruits, dried herbs and delicate cedar notes. The energetic palate contains a core of lush fruit that is aptly supported by fine graphite tannin. The finish is long and intense, highlighted with bright cranberry and aniseed flavours. Approachable now but will reward medium term cellaring.
The Age, The Good Food Section, February 2019
Hotter seasons like 2016 flavour shiraz in this cool location. Deep colour with a powerful, concentrated pepper and spice fragrance. The wine is elegant, with savoury, drying tannins. It’s surprisingly full-bodied considering the region.
WineFront September 2017
It sees whole bunches, it’s wild yeast fermented, it’s from a tiny patch of estate vineyard, and it’s bottled unfined and unfiltered. Ultra fine tannin. Boysenberry and black cherry flavours. Nutty oak, overlaid with cream. And stretches of black pepper and dried bunches of herbs. It’s ripe but fluid, clearly influenced by whole bunches but essentially fruit driven, and then ribbed with spice-studded tannin. Cool climate shiraz, and indeed whole bunch shiraz, will need to be your ‘go’ but it’s an excellent example of this style of wine.
Australian Wine Vintages 2019
Layers of stewed plum and a hint of black pepper spice on the nose. In the mouth, the wine has a beautiful fruit weight, plum with a touch of new leather, and lovely fine-grained tannins. Well balanced.
The 2016 Port Phillip Estate Shiraz is a single site wine produced from 0.53 hectares of estate vineyard.
The fruit, including a small amount of whole bunches, was fermented spontaneously with ambient yeasts in an open top stainless steel fermenter for 20 days. Malolactic fermentation was indigenous and the period of elévage was 16 months in old French oak barriques. This wine was bottled without fining or filtration.