This vineyard was planted in 1875 and produces very low yields of around one tonne per acre from old, gnarly, dry grown vines. The top soil is sandy with excellent clay subsoil.
The old Shiraz vines were harvested on the 8th March and the grapes gently destemmed into a small open top fermenter. The grapes were fermented for nine days on skins where hand pumpovers were employed two to three times daily. The must was basket pressed and immediately filled to new and seasoned French & American oak hogsheads where it completed fermentation. The wine was matured in hogsheads for two years prior to bottling. Johann Georg Shiraz is bottled unfined and unfiltered.
In colour, the wine is dark red. On the complex nose there are aromas of dark fruit, tar, roast meats and subtle spice. The palate is full-bodied and very complex with layers of flavour and a chewy texture. Tanins are prominent but well balanced and add a muscular structure to this wine. A long finish completes this intense, sophisticated and very classy old vine Shiraz. A superb wine that whilst drinks well upon release will ultimately benefit from a decade or more in the cellar.
A powerful, but elegant wine of great sophistication showing flavours of dark berries, cured meats and savoury spice. The full-bodied muscular palate is rich and dense with finely textured tannins and fleshy dark fruit. A generous finish completes this magnificent wine that will benefit from a decade or more in the cellar
Black purple colour, and hugely aromatic nose full of lifted fruits, plums and blackberries, with hints of violets and musk, exotic spices, and hints of chocolate, layered and loaded with class. The palate delivers all this, and then some. It is intense but balanced, creamy and seamless showing restrained but high quality oak, mostly French, with layers of luscious flavour, sweet plum and blackberry fruits, hints of earth and final notes of mocha and chocolate. The wine is intense, yet balanced, has simply amazing length, lasts for minutes, and finishes dry with fine tannins. It is delicious now, and will cellar beautifully. Great stuff Gavin Trott