Every year at Clonakilla we fill a single fermenter with pure Shiraz from our North-East facing T&L vineyard.
The winemaking is kept as simple as possible. Whole berries are fermented warm by their own native yeasts. The wine spends a month macerating on skins and twenty-two months in fine-grained French oak puncheons.
The 2017 vintage was built on the wettest winter and early spring that any of us can remember. The early rain turned out to be a blessing, given the warm and generally dry summer that followed.
This Syrah comes from the top half of T&L block one. The grapes were harvested on March 29.