Vintage Conditions
The 2013 vintage in the Barossa Valley will be remembered for the arid heat, earliest start and quickest vintage in memory. Spring rainfall was also well below average, leading to variable vine growth across the region. Yields were generally below average, but quality looks strong. Shiraz produced excellent balance of colour, flavour and tannin.WinemakingShiraz is the best known variety from the Barossa and the fruit for this wine was harvested from a single vineyard near Lyndoch. Harvesting of the fruit at the optimal flavour ripeness in the vineyard is essential to achieve maximum impact in the finished wine. Fruit was crushed into small fermenters and cold soaked for 36-48 hours to enrich the flavour and colour extraction from the fruit and then inoculated and allowed to warm up and ferment at 22 - 25°C for an 7-10 days.