This Shiraz was sourced from our Somerset vineyard, and Tawarri Vineyard in the Upper Hunter. Made in traditional methods: cold soaked; fermented wild in open concrete fermenters; hand plunged and aged in neutral French oak. The wine is a vibrant modern Hunter Shiraz with fine tannin, and red and blue fruits. Drink now or any time over the next 10 years.

.

13.0% Alc./vol.  Approx 8.0 std drinks. 

Minimal Sulfites added

This Shiraz was sourced from our Somerset vineyard and handpicked in February 2021. The blocks were planted by the Howard family in the 2004 on red volcanic clay soil, over a limestone hillside in Pokolbin. Made in traditional methods: cold soaked; fermented wild in open concrete fermenters; hand plunged and aged in French oak Foudre and Puncheons. Drink it now or sometime during the next decade as the tannins soſten.
.

Handcraſted by Angus Vinden

13.3% Alc./vol. Approx 8.0 std drinks. 

Minimal Sulfites added

This Shiraz was sourced from our Somerset vineyard and handpicked in February 2021. The blocks were planted on the Eastern slope by the Howard family in the 1966 on red volcanic clay soil, over a limestone hillside in Pokolbin. This wine was one of 3 barrels selected, each vintage I separate the three aspects of the vineyard; Easterly, Northerly and Westerly to explore the ‘Terroir’. Each block is vinified separately. The fruit was cold soaked, fermented in open concrete fermenters with wild yeast, hand plunged, basket pressed and aged in a 500L French oak puncheon for 11 months.

Handcraſted by Angus Vinden

13% Alc./vol. Approx 8.0 std drinks.

Minimal Sulfites added

This Shiraz was sourced from our Somerset vineyard and handpicked in February 2021. The blocks were planted on the Northern slope by the Howard family in the 1968 on red volcanic clay soil, over a limestone hillside in Pokolbin. This wine was one of 3 barrels selected, each vintage I separate the three aspects of the vineyard; Easterly, Northerly and Westerly to explore the ‘Terroir’. Each block is vinified separately. The fruit was cold soaked, fermented in open concrete fermenters with wild yeast, hand plunged, basket pressed and aged in a 500L French oak puncheon for 11 months.

Handcraſted by Angus Vinden

13% Alc./vol. Approx 8.0 std drinks.

Minimal Sulfites added

This Shiraz was sourced from our Somerset vineyard and handpicked in February 2021. The blocks were planted on the Western slope by the Howard family in the 1970 on red volcanic clay soil, over a limestone hillside in Pokolbin. This wine was one of 3 barrels selected, each vintage I separated the three aspects of the vineyard; Easterly, Northerly and Westerly to explore the ‘Terroir’. Each block is vinified separately. The fruit was cold soaked, fermented in open concrete fermenters with wild yeast, hand plunged, basket pressed and aged in a 2500L French oak Foudre for 11 months.

Handcraſted by Angus Vinden

13% Alc./vol. Approx 8.0 std drinks.

Minimal Sulfites added

This Shiraz was sourced from our Somerset vineyard and handpicked in February 2021. The blocks were planted by the Howard family in the 1960’s &70’s on red volcanic clay soil, over a limestone hillside in Pokolbin. Made in traditional methods: cold soaked; fermented wild (10% whole bunch) in open concrete fermenters; hand plunged and aged in French oak Foudre and Puncheons for 11 months. The wine is a vibrant modern Hunter Shiraz with fine tannin and dark fruits.

.

Hand Crafted by Angus Vinden 

.

13.0% Alc./vol.  Approx 8.0 std drinks. 

Minimal Sulfites added