2018 Blackwell Shiraz
Good winter rains in July and August preceded a warm, dry spring. The growing season was very dry from mid-November with very few rain events. Vintage time for St Hallett was similar to recent vintages with steady ripening throughout the season. Overall a very dry growing season with a warm spring, an occasionally hot summer and a perfect autumn delivered densely flavoured wines.
The Blackwell Shiraz is consistently sourced from vineyards planted in the parishes of Ebenezer, Greenock and Moppa Hills, with each parcel brought to the winery as individual parcels. The pump over regime and temperature of the ferment varies across the blocks (and can also change depending on vintage conditions). Time on skins is typically in the range of 8- 12 days and ferment temperatures range from 20 - 30°C. After pressing the parcels go directly to barrel where it matures for 12 to 18 months.
A bright bouquet with layers of blackberry, dark chocolate and hints of vanilla.
A full bodied wine with excellent framework and a multitude of layers. Instantly apparent are blackberry and black cherry fruit with hints of dark chocolate and vanilla characters laying over top. A very decadent and opulent wine with a balanced palate, excellent structure and refined texture.