2016 Breaking Ground Ripasso
The 2016 vintage was a cooler vintage In the Hunter Valley producing more elegant softer styles of Shiraz. This base wine was passed over the 2017 vintage which was a warmer vintage and enabled us to build more body and stronger tannins In to the 2016 base wine.
The fruit that makes up the Shiraz base wine from 2016 was handpicked off 40yr old vines grown on the rich red volcanic soils of the Fordwich Sill. We choose a block that has the ability to build more complexity in to the fruit. The skins that we pass this wine over are chosen based on the vineyards that are performing best that particular year, as well as what additional nuances of tannin and flavour will complement the base wine to build complexity.
Only in very good vintages like 2016 do I keep a small volume of top-quality shiraz in reserve in oak to re-ferment it over another later excellent vintage. It must be a vintage where we get perfectly ripe fruit to ensure the finished wine has taken up only ripe tannins and fruit characters. The base wine from 2016 had plush fruit and elegant aromatics with medium tannins and it was re-fermented over different varieties in the 2017 vintage. This has given the wine lots of dense tannins and deep complex fruit characters. It has spent nearly two years in small new and two-year old French oak barriques. This wine is fun to make and is different every year we make it!
Medium - Full bodied displaying a subtle combination of spice, plush black forest fruit and tobacco like coupled with nuances of violet and blue fruits and firm velvety tannins.
Wagyu brisket, mushroom, celeriac and glazed onion
15 - 20 years
Titratable Acidity 6.7g/L
Residual Sugar <1g/L