91 points - James Halliday, Wine Compainon (for 2019 Vintage)
92 points - James Halliday, Wine Compainon (for 2018 Vintage)
95 points - Decanter (for 2017 Vintage)
We source a little fruit from three blocks just North of the Watervale township in the Clare Valley. Two blocks were planted in 1975 in the brown loamy soils on slate. One block runs East-West contouring a dam line on the vineyard and the other block is slightly higher on the property running a NE-SW row orientation. These two blocks have slightly different characteristics which, when blended, give rise to a nice complexity. 2019 was very low yielding, so a third block of a similar ilk slightly to the south of this Slate Creek Vineyard was introduced to the blend this year.
Our first pick of 2019, we were up bright and early to harvest the grapes in the cooler part of the morning and deliver them for pressing at a winery just down the road. This practice ensures freshness upon delivery and avoids any unnecessary pickup of phenolics from the skins. The juice is clarified, then fermented in stainless steel at a nice cool temperature to ensure a lovely long, even ferment. The wine is then left on yeast lees, and stirred often over 4 months to build texture on the palate before bottling.
Pale straw, with a light green hue. The nose is bright and fragrant, with classic fresh cut lime & lemongrass notes, alongside a subtle hint of wet slate. Palate is floral and refreshing, blossom and zest of lime dominate the palate with secondary notes akin to the pastry case of a lemon tart. This is derived from the lees contact and helps to complex and balance the mid palate. The wine is crisp and dry with a beautiful zing of grapefruit like acidity to its finish.
Region: Watervale, Clare Valley, South Australia
Alcohol: 12.0 %
Sugar: 2.40 g/l
Acidity: 7.1 g/l
McLaren Vale Shiraz 2017
92 points - Andrew Graham, OZ Wine Reviews (for 2018 Vintage)
92 points - Patrick Eckel, Wine Reviewer (for 2018 Vintage)
Located where the vines stretch to the shore, McLaren Vale is one of the most geologically diverse terrains in the world. The origin of South Australia’s wine industry, it boasts a pristine natural environment and is best known for Shiraz, and more recently, Grenache. Summers here are hot and dry, but the ocean has an air conditioning-like effect on both the maritime, cool-climate wines and the visitors that drink them.
Select blocks in the NE corner of McLaren Vale were harvested over the first couple of weeks in March. Fermentation was started in stainless steel static fermenters; letting the ferment warm itself to 28C; and then bringing it back to a nice cool long ferment of 12 days at 22C; retaining those pretty aromatics. Gently pressing of the parcels off of their skins was achieved through an airbag press. Following malolactic fermentation, the wine was sent for maturation in approximately 25% new and 75% older French and American oak hogsheads, and some older large format French oak vats for 14 months prior to preparation for bottling.
Deep ruby red with a lovely youthful violet hue. A fragrant nose of fresh blueberries, a little vanillin, mixed spice, cedar and a floral hint of perfumed violets. Approachable, graceful palate of mulberry and blueberry compote. Up front, juicy flesh of plum with underlying notes of chocolate coated coffee beans, mint, black pepper, and a hint of earthy truffles. A solid backbone of supporting acidity extends these characters towards the finish.
Region: McLaren Vale, South Australia
Alcohol: 14.5 %
Acidity: 6.7 g/l