Vintage 16’ has surprised many of us and turned out some luscious, perfumed reds, that have stood firmly in weight, colour and flavour, whilst the whites are elegant with good natural acidity and flavour. After a much drier than normal spring in 2015, we saw significant rain events through November, December and January. And then it stopped. We picked our first parcel of white on the 19th January, with all the reds in by the 23rd February, so a very fast and furious vintage.
Provenance & Winemaking
This is a new vineyard in our portfolio, with fruit coming from the old Somerset Vineyard. The block is from dry grown 1968 plantings, which definitely makes it one one the stalwarts in the Valley, and in turn has produced a wine showing a definite sense of place. Picking for Somerset took place on 23rd February and the vineyard was hand picked. We like to cold soak our crushed Shiraz fruit for 3-4 days, which assists in colour and tannin extraction prior to fermentation. We run our ferments moderate between 15-20 degrees, for 7 to 10 days, where we then send the juice to mature in French hogsheads and puncheons for approx 9 months, before filtering and bottling.
Twenty Sixteen has given us a wine so sumptuous, so elegant and fruit driven, bright cherry red in the glass. Lighter and brighter in style, it is in great company a Syrah or Pinot wine style. With each swirl the nose opens up to dried herbs, violets and cherry vanilla. The palate shows lovely red berries, with a juicy persistence of flavour, finishing with silky soft tannins. A wine that is drinking perfectly now, but will age gracefully with good cellaring. I should say drinking beautifully out of magnum at the moment too!
Perfect with a slow cooked lamb shoulder with barley and balsamic glazed root vegetables.
An amazing wine drinking now, but definitely leave it in the cellar if you can for 10-15 years.