Tasting: An aromatic display of violets, black pepper and clove spice. It is lovely on the palate with intense blackberry and plums. The finish is fresh, lovely and balanced
Vineyard: A late frost in October damaged a number of vineyards in the region. Wily Trout was lucky to escape too much damage with steady slopes protecting the vines - only 5% of our Shiraz was affected. Spring was short and sharp with less than average rainfall although vines held up remarkably well. Summer saw some hot periods, autumn rain relieved the vines from the summer heat and harvest came off cleanly. A year of extremes!
Winemaking: 100% de-stemmed to open fermenters. Short soak before wild ferment kicked in and then inoculated to ensure complete fermentation. 8 day ferment. Pressed straight to French oak barriques for 10 months before bottling without fining.
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