Background: ‘Terracotta’ wines get their name from the soils on which the fruit is grown. These red clay soils are renowned for their low fertility thus reducing the yield of the vine and increasing fruit concentration.
Fruit source: The tiny Roche Estate vineyard on the Cellar Door site planted on red basalt/clay in 2001.
Fermentation: A portion of whole bunch Shiraz was kept aside (20%) and added back to the crushed and destemmed Shiraz and allowed to co-ferment in 2 tonne open vats.
Maturation: Post fermentation the wine was pressed out and transferred into 33% new French oak Puncheons and matured for 16 months.
Winemaker’s comments: The hot conditions of early 2017 severely reduced all yields. Shiraz was hit badly with up to 50% down on normal. A lot of lovely ripe fruit was harvested with no disease issues. Being able to harvest quickly to avoid over-ripening was the main problem.
Tasting note: A bold and aromatic nose announces the rich and powerful palate. Dark cherry, plum and raspberry all play a part on the palate, supported by subtle rounded oak. Very good balance and length of flavour. 155 dozen made.
Cellaring estimate: Medium to long term.
Suggested food match: Most red meat based cuisine.