Situated in central Barossa Valley just west of Tanunda, these ancient vines have been hand nurtured by only a few people, and lovingly restored by Peter and Melissa Raymond. The original vines (established approximately 1920) were Pedro Ximenez and hand grafted to Shiraz (2001).
Non- irrigated bush vines later became trellised vines to support the old and delicate structure. Still to this day, produces a minute Shiraz crop. It was sheer passion and a new friendship with Jenny and Laymons Kolvos in 2000 when Peter requested to restore the old vines under a canopy of olive trees. ‘Mad and insane’ the Barossa locals would say…. But it is a story to be told over a glass or two. For now, nearly two decades later, a new wine is released from this exceptional, old vine and iconic site.
Season:
The season began with good winter rain and followed by an average spring. The soil profile was wet and budburst/growing season was off to a good start. With December came warm summer days and dry conditions permitting minimal disease pressure with strong canopy structures. The heat of the day continued into the evenings, not typical for the season, but delivered rich colours, high concentration in the wine grapes. Overall an excellent vintage and one which will be regarded as a favourite.
Winemaking:
Hand-picked Shiraz bunches were de-stemmed and fermented as whole berries. Hand plunging occur daily and left on skins for 14 days. The juice was then gentle basket pressed and transferred to new French Troncias oak for 26 months. An A-grade cork closure was selected, 100% TCA free to guarantee a very fine wine.
Appearance:
Deep, dark rich red.
Aroma/Bouquet:
Highly aromatic with obvious mocha, oak, dark chocolate woven through fruits of blackberry, dark cherry, ripe blood plums and strawberry compote. Palate: Intense French oak weaves through a myriad of flavours, noting bitter dark chocolate, blackberry fruits and liquorice. There’s grippy tannin and acidity which drives the palate and assures a long lived wine. This Shiraz is all about power and presence.
Food Pairing:
Wagyu Beef, slow cooked Beef cheeks with root vegetables or dark chocolate Raspberry tart. We recommend decanting this wine the day before or at least 2-3 hours prior to serving. Alcohol: 14.8% pH: 3.35 Acidity: 7.1 g/L Residual Sugar: Production: 35 dozen (750ml) Cellar potential: 20+ years Winemaker/ Viticulture: Peter Raymond
