The fruit for the 2012 Kastambul Shiraz was hand harvested over two picks, being the 17th and 23rd of March, with the subtle variances in ripeness paving the way for greater complexity in the final blend. The prevailing vintage conditions, small bunches, tiny berries and a low yield in general meant that a meager 1.82t was picked in total.
Once at the winery, the first parcel was destemmed then tipped directly into a two tonne fermenter without any pumping. This provided us with a high percentage of whole berries, aiding in the retention of the lifted berry and pepper spice flavours. The second parcel had the inclusion of 20% whole bunches, aiming to provide extra lift and savoury complexity. Indigenous yeasts commenced the fermentations, and the crimson musts were both hand plunged two to three times per day, based on fermentation rate and temperature. Towards the end of ferment, both parcels were pumped over in order to aerate and invigorate the yeast prior to pressing.
After being gently pressed, the wines were filled into French oak barriques where primary and secondary fermentation was completed. After twelve months in French oak, each barrel was carefully racked and blended. Once complete, the wine was bottled with minimal finings and filtration.
Deep crimson in colour, the 2012 Kastambul Shiraz shows a delicate hint of blood plum, berry fruit and violets with a gentle savoury spice undercurrent. The palate is fine and balanced, with the subtle French oak complementing the primary fruit, savoury complexities and velvet tannin persistence.
