A result of trials with wild fermentation and whole bunch carbonic maceration to reinvigorate our Shiraz style. This wine is made with 100% whole bunch Carbonic Maceration and finished with wild yeast fermentation in a small oak vat, plus 11 months maturation in old French oak. Unfined and unfiltered, we’ve bottled off only a few cases of this wine under the Black Market range. The balance of this trial lies within the Vasse Felix Shiraz.
Similar to the previous season, the 2018 vintage experienced cooler than average conditions. Spring and early Summer delivered intermittent cool then moderate weeks before a run of below average temperatures in January and February. Late January rain led to a fear of disease, however a beautiful period of ripening followed with ample sunshine and strong daily sea breezes preserving vibrant fruit flavours and acidity. Our white varieties ripened with ideal sugar levels and high malic acid content for the third year running, resulting in a desire to allow some natural malolactic ferment in our Chardonnays. Meanwhile, the reds ripened slowly and gently through a dry Autumn ensuring fully developed tannins and a slightly riper and fleshier fruit profile to 2017.