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The 10 Ha of Shiraz (all 1950"s plantings) was handpicked in separate parcels dependent on soil type. Sorted in the vineyard, destemmed, sorted post deRstemmer and then feed by gravity into small
open top fermenters to achieve lots of whole berries. Just under 4 weeks on skins before pressing
into French oak (20 % new) for 14 months maturation. Racked once out of oak and bottled in June
2018.
Spice, dark fruits and Dutch liquorice. Very complex and the cooler season highlights a more
evocative style. Concentrated, juicy and with a silky mid palate. The wine is opulent with waves of
flavour and tannin. Black pepper suggesting the cooler year as this intermingles with dark fruits and
some charry oak. The wine lingers with fineRgrained tannin and finishes salivating.
"I've always had a soft spot for Paul Osicka wines. A producer whose attention to detail flows from
the vineyard to the winery, not so much marketing. Respect. This has all the regional hallmarks - the
blue fruits, bay leaf and warm earth - but also its own unique DNA. A depth of flavour without being
too much. It"s glossy with smooth, supple tannins and finishes long" James Halliday
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