About the Wine:
A cool February lead into a very warm March with numerous days reaching thirty-five degrees Celsius. After the devastation of 2007 the vines came back with a vengeance in 2008 producing large crops of beautifully ripe fruit. Estate Shiraz picked between March 17 and 31. 6% Viognier and 20% whole bunches were included in the ferments. A three-day cool, preferment maceration lead into largely un-inoculated ferments with temperatures peaking around the 33⁰ mark. Twelve months in wood, 30% new, with Francois Freres, Sirugue, Taransaud and Mercurey again being our preferred coopers.