2016 Blackwell Shiraz
A short winter and warm dry spring got the growing season off to an early start with mild days. A well timed rain in mid-January brought relief to dry vineyards and rainwater tanks alike after many months of no rain. The early start and ideal ripening conditions after the rain brought on vintage at a frantic pace, with all the 2016 wines showing abundant aromas and depth of flavours. Barossa Valley Shiraz yields were slightly below average, and all the wines showed good concentration, superb colour and richness.
The St Hallett winemaking philosophy is about focussing on the fruit and its provenance. Simply minimal intervention and maximum attention. We tailor our winemaking to the individual parcel using the years of accumulated knowledge we have of these vineyards and their individual characters. The pump over regime and temperature of the ferment varies across the blocks and can also change with the vintage conditions. Times on skins is typically in the range of 8-12 days and ferment temperatures range from 20-30 degrees Celsius. Once the wine achieves balance on tasting it is pressed off skins and goes directly to barrel. We match barrels from a number of cooperages and ages to each parcel. We are looking for balance and flavour integration in the wines before we blend them together to create the Blackwell Barossa Shiraz style.
The full bodied palate has black forest cake flavours and textures of prodigious intensity and persistence. It is opulent, balanced with a certain vitality that will see the wine age gracefully over the years.