Warboys McLaren Vale Shiraz 2019 x 6

Warboys McLaren Vale Shiraz 2019 x 6WARBOYS VINEYARD 2019 SHIRAZ McLAREN VALE VINEYARD & VINTAGE Sourced from our certified organic and biodynamic Warboys Vineyard in McLaren Vale. Average Winter rainfall and a dry Spring checked initial vine growth and reduced disease pressure in the vineyard. Budburst and flowering occurred in line with the long term average in mid September. Thankfully, stable dry conditions occurred at flowering resulting in excellent fruit set. The dry, stable

 WARBOYS VINEYARD
 2019 SHIRAZ
 McLAREN VALE
 VINEYARD & VINTAGE
 Sourced from our certified organic and biodynamic Warboys Vineyard in McLaren Vale.
 Average Winter rainfall and a dry Spring checked initial vine growth and reduced disease  
pressure in the vineyard. Budburst and flowering occurred in line with the long term average 
in mid-September. Thankfully, stable dry conditions occurred at flowering resulting in  
excellent fruit set. The dry, stable conditions continued throughout Summer with rainfall  
being up to 80% lower than averages. January experienced 14 consecutive days over 30ºC 
but thankfully nothing over 40°C. With access to both recycled and artesian water and were 
able to develop the vines carefully with controlled irrigation.  February was generally cool 
and mild and grapes were harvested in pristine condition.  Wines from this vintage are lively, 
aromatic and vibrant with delicious dark berry flavours and spice, finishing with resounding 
length and delicacy.
 WINEMAKING 
Hand-picked in early March, the whole bunches of Shiraz were chilled prior to hand sorting 
to ensure only pristine fruit in the ferment. In our Vintage House, 25% whole bunches were 
placed in the fermenter and  the remainder was destemmed and crushed on top. The must 
was then cold soaked at 10°C, for 3 days before being allowed to warm to 20°C. Fermentation 
was initiated by indigenous yeasts from our 100 year old winery. The small fermenters were 
hand plunged daily and gently pumped over every few days. As the ferment reached   
completion we donned the waders and jumped in to crush the remaining berries on the  
bottom of the tank.
 Once the ferment had finished, the skins were protected from oxidation by a blanket of CO2 
for 3 days of extended maceration. Pressed using our old wooden basket press, with the 
pressing wine added back to the free run. The wine was then racked to large new, 2nd and 3rd 
fill French oak puncheons for 14 months. The best barrels were selected in July 2020 and the 
wine was bottled without filtration or fining. 
TASTING NOTE
 Inky rich purple with intense magenta hues. Spice and forest floor followed by bitter  
chocolate and white pepper. Concentrated plum and red berry notes with spice and black 
fruits. Restrained at first but with airing rich intense fruit flavours are framed by great  
structure with cedar and dark plums closing out