2024 Estate Nouveau - Grenache Pinot Noir Shiraz

It’s long been an ambition of mine to produce a “serious” light to medium-bodied red that is complex; still “fleshy” and generous; without falling into the trap of being cloying. The balance in the blending of the 3 grape varieties is carefully done to deliver complexity and tension. After much research, and a good deal of experimentation, I actually feel like I’ve nailed it - this wine is exactly what I was trying to achieve, and I am so happy with it.

29/1/2024 - 0.6 tonnes of pinot noir handpicked from Block 12. Whole bunch under-went carbonated maceration. A further 1.4 tonnes of pinot was picked from same block on 31/1/24 and crushed on top of the primary pick with wild start fermentation. Initial analysis at 14.3Bé. 9 days on skins and pressed off to ST15. 26/2/24 the batch was blended with a small, handpicked portion of Block 4 Shiraz which was 30% whole bunch at 14.3Bé and spent 7 days on skins. 15/4/24 the batch was blended with a parcel of block 22 Grenache, which came in 8/3/24 1.78 tonnes, 20% whole bunch crushed at 14.3Bé and 11 days on skins. Bottled 11/9/24 at 15% alc/vol.

2030+

Following a dry winter and bushfires, we prepared for a tough El Niño season—minimal irrigation, no mid-row cover crop, and purchased water for the winery. Early spring rains defied expectations, filling tanks and kickstarting a cool, extended growing season. Vigorous canopy growth required intensive shoot thinning, trimming, slashing, and regular fungicide sprays to manage downy and powdery mildew pressure. The December heatwave finally shifted vine energy to fruit development, with veraison beginning mid-month. Intermittent rain and warm nights in January accelerated ripening while curbing disease.