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Hand harvested, bunches are sorted before processing as whole bunches or berries. Half of the block ferments in a 3500L oak cask; 20% whole bunch, topped up for maturation with 100% whole bunch. The remainder ferments in half-tonne open fermenters, hand plunged twice daily. Pressed to release the last fermenting juice, then aged 12 months—50% in a three-year-old 3500L cask, 50% in French oak puncheons (10% new).
A single block of Shiraz planted in 1973 on a neighboring property, it was ideally located to be acquired by Yarra Yering in 1988. With a slight west-facing slope and clay-based soil, it’s perfectly suited for cool-climate Shiraz. The clone remains unknown and is unique to this block.
Dark fruits; brooding and mysterious. Cool-climate Shiraz, deliciously medium-bodied. Think charcuterie, graphite, and aniseed spice. Blue and black plums add fruit concentration, layered with liquorice spice, cured meat, and a smoky-char whisper.
Medium-weighted, driven by fruit purity, with oak as a faint seasoning alongside subtle stalk grip.
