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Our best Shiraz is grown on our Gravels back in Wrattonbully. Situated at the base of an ancient dune, this block has red soil mixed with ironstone gravel, over free draining Gambier Limestone. These tough well drained soils, provide tiny crops of intensely perfumed fruit. 

Head Winemaker, Gwyn Olsen
An opulent and aromatic wine, full bodied and powerfully concentrated with dark berry fruits and wonderfully exotic spice.

2018 James Halliday Wine Companion (94 points)

James Halliday Wine Companion Tasting Note
Identical vinification to the Limited Release Orange Shiraz. Plum and blackberry fruit is punctuated with savoury/earthy notes on the bouquet and full bodied palate alike. Needs more time, but will repay patience because it is balanced.

Wrattinbully, South Australia

The hot conditions that caused problems in other South Australian regions in January and early February did not affect the Limestone Coast and by the time the ripening season commenced the weather conditions were relatively benign. The only downside to the vintage were some frosts in early November which reduced yields in Pinot Gris and Chardonnay as well as small patches of Merlot and Cabernet. 

Ripening proceeded very slowly and all red varieties maintained very good acid levels right through until harvest and were picked with excellent chemical balance and beautiful fruit flavours. Our '8R' Merlot and 'Block 21A' Cabernet Sauvignon parcels are showing exceptional early promise. 

The last four vintages at Wrattonbully have been excellent and 2015 has continued the standard.

Wrattonbully is located in the Limestone Coast wine zone. The prominent viticultural feature of the area is the series of ancient beach ridges and dunes which run roughly north-south through the area. These ridges are made up of soft crumbly limestone which weathers to produce the red and brown Terra Rossa clay loam soils so highly prized for grape growing. The ridges and dunes have elevations of up to 30m compared with the neighbouring regions to the south with Terra Rossa 'high' of less than 5m. The extra elevation on the Wrattonbully dunes produce the advantage of cold air drainage which reduces the risk of frost during the growing season.

Hand picked and destemmed to a static fermenter, the juice had a cold soak for three days before being inoculated for ferment. Once finished, the resulting wine was pressed off and matured in French oak puncheons for 18 months before being blended and prepared for bottling.
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