Handpicked, 15% whole bunch experiment, rest whole berry.
Indigenous yeast fermented in open top steel fermenter, pumped over,
heat spiked to 33 °C, pressed to taste, settled off gross lees, racked
to barrel new 25% and older hogsheads, indigenous malo in barrel,
sulpured in barrel, racked and bottled.

Hill Paddock Yarra Valley Shiraz 2005. Light to medium bodied, with spicy / peppery overtones to the black and red cherry fruits; elegant and balanced, still building mid-palate weight. Cork. 13.5° alc.

Rating     90
Drink       2012       $30

Extract reproduced with kind permission from the “James Halliday Australian Wine Companion 2007”