Vintage Low winter rains and a dry season overall with fruit yields down 50% Bright dense ruby in colour. Vibrant and fresh cherry fruits on the nose showing great purity. Palate is the same, full of pure cherry fruit flavours held together with lovely fine tannins. Medium weight with a good long persistence the fruit. Essence of Sangio. A lovely food table wine.
Wine Making Made via a mixture of whole berry and 25% whole bunch wild yeast ferment in small open top fermenters, soft pump overs, basket pressed and bottled unfiltered.
Tasting Notes Alive with scents of licorice, plum and blackcurrant. Medium bodied with lovely freshness that keeps the mouth filling plump palate of cherries, strawberries and raspberries in check. Its texture is soft and suave with fine tannin structure.
Tasting Notes Aromatic stone fruits, pineapple and white blossom flowers, supported by subtle underlying tannin from the French oak. Fine creamy texture with fresh cut pineapple, and white peach with excellent roundness from extended lees contact while finishing beautifully balanced with pure acid and a savoury palate of deliciousness.
Torzi Matthews Schist Rock Shiraz 2018 (RRP $25 WM $20.90)
$20.90
Region Eden Valley, Barossa Valley
Vintage Good winter & spring rainfalls, with good soil moistures for the growing season ahead. Site showed healthy canopy heading into summer. January and February were warm & dry leading into April harvest to produce a beautifully complex & flavoured shiraz.
Wine Making In the garage the shiraz fruit was gently destemmed including 25% whole bunch into open top milk vats and fermented warm naturally and basket pressed to barrel to complete ferment. Bottled unfined and unfiltered. Expect all that this label represents; wine enjoyment!
Vintage Excellent winter rains and good fruit set was a good sign for a healthy vintage. Summer was mild to warm with a couple of rain events during January & February helped freshen things up leading into April harvest.
Wine Making Made via 20% whole bunch wild yeast ferment in small open top fermenters, soft pump overs, basket pressed to barrel to complete ferment and bottled unfiltered
Style A truly charismatic red table wine with high perfumed dark red spiced summer fruits that runs through the palate with added licorice blackstrap, violets, earthen notes. The finish is long, fresh and lively with lovely supple tannins.
Vintage Good winter & spring rainfalls, allowed healthy canopies to cope with the summer ahead. January and February were warm & dry leading into mid March harvest making The old vine Trebbiano showcased small loose bunches of yellow nectar to produce another lovely textural table wine of character.
Wine Making Hand picked, crushed into small 500kg fermenters for 14 days skin then basket pressed to seasoned French oak for for 16 months to build texture, weight and complexity. A lovely delicate and yet very complex dry styling with lifted stone fruits, citrus florals and grapefruit. Flavours of zesty lemon, nuts, grapefruit and stone fruits that persists to a savoury delightful finish most suited to shell fish and white meats.
Vintage 5,300 bottles produced. Hand picked, whole bunch pressed and natural cold settling for 10 days then racked with little solids for natural ferment at 12c for 4 weeks with lees aging for a further 4 weeks for added texture, roundness and complexity. Final base wine completion was transferred to tank for pressurised secondary fermentation to produce its natural occuring fine bubbly beads (Prosecco’s traditional Martinotti / Charmat method)
Wine Making Beautifully frothy and bright with a greenish streak with an excellent persistent bead. Aromatically appley with stone fruits, lime and orchard blossom flowers. Wonderfully bright & dry, fresh, soft & rounded, with excellent acidity, texture, weight & persistence.
Region Eden Valley Sub-Region Mt McKenzie Specified Vineyard Mt McKenzie Altitude 380 metres Vineyard Practices Family traditional biological farming methods with a diet of composts, native grasses & flora as ground cover, low water input and natural sprays for diseases. Soil Clay loam over a shaley schist rock bed. Trellis System Single wire Varietal Shiraz Age of Vines 22 years Alc/vol 14.5% Closure Stelvin Yield per Vine 3 kg / 2.5 ton per acre Oak Treatment 30% new French 300lt oak barrels with balance of seasoned 3yr old French 300lt oak barrels for 14 months. Total Production 5,000 bottles Vintage Good winter & spring rainfalls with moderate soil moisture for the growing season ahead. Spring as per usual serving up a slight frost during the 1st week of November reducing yields. Estate showed healthy canopy heading into summer. January and February were warm & dry leading into early April harvest to produce a deliciously generous complex shiraz bursting with deep aromatics and flavours. Wine Making In the garage the hand harvested shiraz fruit was gently destemmed including 20% whole bunch into open top milk vats and fermented naturally with soft pump overs, and basket pressed to barrel to complete ferment. Bottled unfined and unfiltered. Expect all that this label represents; wine enjoyment!
