2015 Domenica Shiraz
The 2012 Domenica shiraz comes from entirely estate grown fruit, and is a blend of barriques from both the cooler south facing, and warmer north east facing parcels.
2012 was a comfortable growing season in Beechworth, certainly cooler and wetter than average conditions experienced over the last decade, which resulted in clean fruit with true cool climate characteristics.
Harvest began in mid march, and continued through until early april. Several ferments ranging in size ensured optimum ripeness, and full flavour development.
All shiraz ferments were conducted in open top fermenters, with regular pigeage during the active phase of fermentation.
The fruit was cold macerated for as long as possible (usually around four days) before fermentation proceeded without any inoculation. The active phase progressed for around ten days, during which temperature was allowed to reach a maximum of 32 degrees Celsius. An extended post ferment maceration of around one week was used for the larger ferments.
The use of whole bunches varies between batches, from none, to about 50%. The wine was pressed in a wooden basket press, blending free run with pressings, and transferred to sirugue bariques, around 30% new, though again, the percentage of new oak varied between batches from none, to 75%, depending on the structure of the individual wines.
The barrels were matured for 22 months, undisturbed on original lees, allowing the bottling blend to be created from the original individual parcels, and the new oak contribution to be finely controlled. The final wine was tank settled for around one month prior to bottling in February 2014.
Rich medium red. The nose initially displays plums, violets, allspice, and black pepper, along with the dusty earth character typical of Beechworth’s granitic soils. On aeration, the aroma deepens, and bacon fat begins to emerge, becoming more prominent as the wine opens. The palate is food friendly: long and elegant, medium bodied, with structured acidity, and ripe, unobtrusive tannins. Decanting is highly recommended.