The 2021 growing season started well with a wet winter and the wettest spring for 10 years encouraging the vines to grow good canopies and a good number of bunches. Summer was unusually cool and dry allowing long even ripening for the grapes, especially shiraz, to develop intense flavours and fine tannins.
After working for Grand Cru Chateaux Haut Bailly in Bordeaux Charlie came back to McLaren Vale and Wanted to make a F#^K Off Shiraz! All of the viticulture is based on what he learnt from the 5 months living over there. The fruit is all hand-picked by his mates from Adelaide (who drink more than they pick). 85% of the whole bunches are put at the bottom of an oak open fermenter and the rest are whole berries. Inoculated with EC118 (champagne yeast) it is then plunged 4 time per day for 1.2 months. Unoaked, unfined and unfiltered… Ready for you.
Fleeting but seductive aromas of freshly baked brownies grab your attention but then a gorgeous fusion of dark berry fruits with a splash of white pepper overwhelm your senses. The sumptuous roundness of the sweet dark berry fruits engulf your mouth leaving you to enjoy the lingering complex layers of fruit and spice.
$35.00
