Winemaker Notes
Mainly from the certified organic Wits' End vineyard, a site named for the aggravation caused by the heavy black clay, known as Gilgai, Bay of Biscay or Terra Noir, that makes the vineyard virtually inaccessible in winter. Oldest vines planted 1973, with Heritage and SAVI1127 clones mostly on own rootstock. Primary ferment is finished in barrel with malolactic fully in oak. Aging for fourteen months in oak, with an additional two in tank. No fining or filtration.
Professional Ratings
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Wine Spectator
Juicy and vibrant, showing plenty of verve to the blueberry, wild blackberry and kirsch flavors, delivering notes of black walnut, cedar and clove. A hint of savory minerality runs just underneath the surface. Harmonious, with plump, thick tannins. Drink now through 2034.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Directly south of the city of Melbourne and the Mornington Peninsula wine region, the cool-climate island of Tasmania has earned an honorable reputation as the country’s finest producer of Sparkling Wine. Naturally the region also excels in top quality still wines from Pinot Noir, Chardonnay and Riesling, all distinguished because of a high natural acidity. Most of the Tasmania vineyards cluster around the eastern side of the island from north to south.