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Philip Shaw

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99% Shiraz
1% Viognier

Planted across the 47 ha Koomooloo vineyard, which peaks at an altitude of 900m on the side of the extinct volcano Mt Canobolas, making it one of the highest vineyards in Australia. Annual rainfall averages 850mm, with the ripening months of February – April traditionally the driest. Deep aged limestone is at the base of Koomooloo with volcanic-rock soil forming the sub-section and the topsoil is predominantly wind blown fine red loess from Central Australia. Koomooloo is a unique hand kept vineyard with a routine of hand pruning, shoot thinning, leaf plucking, crop thinning and hand picking.Sourced from blocks 1, 3, 5 for the Shiraz and Viognier from the steep running block 4. Shiraz needs very careful shoot thinning because the variety can be vigorous and shoot numbers are important. Leaf plucking after Christmas is vital to allow even dappled sunlight and greater access f or regular bunch thinning. Prior to hand picking great care is taken to find the correct balance of spice and vibrancy, aiming to pick at that crucial stage of richness without heaviness. Fruit is hand picked, de-stemmed and lightly chilled before travelling to the sorting table. The Shiraz is fermented in both open and closed fermenters; closed to obtain intensity of fruit and open to add complexity. The small Viognier component is lightly pressed, with the remaining juice and fruit transferred to one of the shiraz batches (block 5). Shiraz from very cool climate needs the strong character of Viognier to relax the intense white pepper qualities, giving fullness and complexity to the final wine. 20 months in barrel, 2/3rds French oak for added tannin structure and 1/3rd American for lift and subtle supports in flavour, of which 50% are new.

Tasting Note
Deep bloody velvet in colour, with a lively white pepper and warmed aniseed nose. On the palate clean blood plums driven by a richness of silky ripe tannins. All in harmony with a lovely lingering length.

Serving Suggestions
Delicious served with Roasted Duck or red meat casseroles, also pairs extremely well with washed rind and hard rind cheeses.

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