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 pure Syrah of 2018 is as good as the Shiraz Viognier.” – Huon Hooke
A great vintage, but not without challenges.
A hail storm on January 9 gave us plenty to worry about, reducing what was already a small crop. Mercifully, the vines recovered well.
A brilliant ripening season followed, marked by a run of gorgeous weather in the crucial late summer and early Autumn.