Very deep garnet colour. Rich quality cool climate fruit with black cherry, blood plum and quality spice characters. Great balance across the palate before a great long finish. A wine with delicious balance and cool climate varietal fruit.
The fruit for the 2007 Lethbridge Shiraz is sourced from 35 year vines from Mount Duneed. The fruit for the 2006 Lethbridge Shiraz was hand-picked at 13.0-13.7 Bé and pH 3.35-3.45 from vines yielding no more than 2.0 tonnes/acre. Fruit was 100% destemmed. Pre-fermentation maceration ensued for approximately 10 days until indigenous yeast fermentation started. Fermentation in small 1000L open vats proceeded for 7 days with pigéage four times/day, temperature peaked at 30°C. Fermentation was followed by 14 days post-fermentation maceration on skins. Pressing was straight to barrel (15% new French oak). Wine in barrel went through natural MLF, which finished in November 2007. Wines were racked twice in the first year of maturation. After 11 months maturation the barrels were blended and the wine bottled without filtration in April 2008.
