2016 Sandalford 1840 Shiraz
Rich and juicy fruits to the fore, with lots of berries and black currants. Balanced with savoury spices from time in the best French oak. There’s mocha coffee notes, cinnamon and cloves. The palate has lovely weight and complexity. The silky tannins and acid work together to produce a wine with wonderful length. This wine definitely has that drinkability factor.
Picked in late February 2016, the Shiraz grapes were de-stemmed and crushed before being inoculated with selected yeast strains and fermented in a small 5 tonne open fermenter. The must was mixed, by pumping over, twice daily during fermentation to keep the skins and juice in constant contact. Based on taste, the fermenting must was pressed once the perfect balance of colour, flavour and tannin extraction was reached. After the completion of primary fermentation, the wine was inoculated for Malolactic Fermentation (MLF), before being transferred into French oak barrels. With 20% new oak, the wine spent 18 months maturing in these barrels prior to blending and bottling.
Meet the maker
Growing up on a wheat and sheep farm is not your traditional start to a winemaking career. However, it was driving through the Swan Valley on the way to Perth that started my interest in grapes. They were always beautiful and green quite a contrast to the dry and dusty terrain from the farm. During my final year of studies at the University of Adelaide, I commenced working at Petaluma in the Adelaide Hills, and this seeded my love of Riesling. After 18 months, I decided to explore the world of wine and for the next several years was a flying winemaker, working alternate vintages in both the Northern and Southern Hemispheres. In the north, this took me to France (Languedoc, Cognac & a couple of days in Bordeaux) and many times to Oregon, USA. This is where my love of Pinot was born. Back in Australia, I also explored Margaret River, Geographe, Clare Valley, SA and Macedon Ranges, Vic. In January 2007, coming back to WA, I joined Sandalford as Winemaker and in December 2012, was offered the Senior Winemaker position. To talk about my winemaking philosophy, is to first understand the vineyards. My role is to let the grapes shine and ensure they reflect the vineyard site they're from. The fruit source for all of our wines, are paramount to their success, and I'm incredibly lucky to have one of the oldest vineyards in Margaret River to work with.
Concentrated blue and black berries, with savoury notes of white pepper and star anise.
Rich and juicy fruits to the fore, with lots of berries and black currants. Balanced with savoury spices from time in the best French oak. There's mocha coffee notes, cinnamon and cloves. The palate has lovely weight and complexity. The silky tannins and acid work together to produce a wine with wonderful length. This wine definitely has that drinkability factor.
2016 started with mild spring conditions, which developed into a warm and dry start to summer. However, a tropical rain event in mid-January interrupted these lovely conditions. With this moisture came the challenge of increased disease pressure on the fruit. Despite this challenge, all fruit harvested was of exceptional quality, showing intense varietal characters.