Yangarra Shiraz 2013
"This is like Shiraz grapes in a bottle, with such intense youthful fruit such as plums, briary black cherries supported with hints of white pepper. The wild ferment adds some complexity of cured meats. The palate is lively, supple and moorish.
Made from grapes grown on their certified biodynamic single estate vineyard, grown without herbicides, fungicides or synthetic chemicals. It is made without additions of any kind: sulphur (preservative), acid, tannin or finings.
There are 100 hectares of vineyards at Yangarra in 35 individual blocks. These vineyards are spread amongst an extra 70 hectares of creeks, native vegetation and native corridors. The estate has twelve individual blocks of Shiraz. Each block is defined by different aspects and subtle variations of the sand and Ironstone soils that overlie the ancient North Maslin Sands geological formation.
Hand-picked and received via a belt elevator (rather than a screw hopper which macerates the skins) and only de-stemmed. Whole berries were double sorted before going into a small open-top fermenters. No additives were used for the wine’s entire production. As with all the wines, after a few days cold soaking, we allowed natural yeast fermentation and used a careful regime of plunging and drain and returns to get the right balance of extraction. The wine was carefully pressed after 17 days on skins and briefly filled into older French barriques to complete malolactic fermentation prior to bottling with no additions, or fining, just filtration."
-- Pete Fraser, winemaker.