The climate provided minimal interference throughout the season, which allowed the vineyard team to work in an orderly fashion. As per usual, we tended to the vine's canopy with mainly shoot positioning this year. All growing season indication were optimal, even budburst and flowering, there was a minor climatic event which did prolong veraison, but this was not considerable. Early yield estimations indicated a slightly higher yield than was our aim, which resulted in some ‘crowded’ bunches being thinned at veraison.
Stylistically our aim with Pig in the House Shiraz is to capture vibrant varietal characters evident around 13 Baume. A decision was made to harvest our fruit at 13.4 Baume, which was not too far from last year’s levels. Our decision, in truth, is made based on flavour, where the Baume reading will only ever be used to qualify our palates. The winemaking was our standard practice for Shiraz in this range.
The Shiraz is.... Excellent, a wine, which at first sip, does induce a raised eyebrow, a nice colour with purples and reds. Aromatically the wine is Cowra and Shiraz, with dark berry fruits of blackberry, and ripe cherries. Aromatic spices are mixed with white and black pepper and vanilla. The palate is a well balanced, it will be appreciated by most red wine drinkers, it has primary fruit purity and exceptional flavour density. The persistence of flavour is this wine's true hallmark, where flavours linger for longer, and flavour complexity develops during this appreciable period. Basically, quite a good wine which will compliment conversation or a Bistecca Alla Fiorentina, cooked naturally over live coals. Enjoy!