2016 Blackwell Shiraz (375ml)
A short winter and warm dry spring got the growing season off to an early start. Well timed rains in November & January ensured vines had enough moisture to support ripening through to harvest. The early start and healthy ripening conditions after the rain brought on vintage through an ideally mild February and March with many cool nights. The 2016 vintage delivered the ideal vineyard outcomes of excellent yields and quality, and the wines have the potential to become part of the Barossa’s elite and fabled vintages. Barossa Valley Shiraz yields were slightly higher than average, and all the wines show intense colour and flavour with robust tannins.
The St Hallett winemaking philosophy is about focussing on the fruit and it’s 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 .
2016 Blackwell is full bodied, with layers of rich dark fruit, black forest cake and cocoa. The tannins are full and mouth coating, with rich texture and persistence. It is opulent and balanced with a structure that will see the wine age gracefully over the years.